Name: Tamarind And Dates Chutney | Imli, Khajoor Ki Chutney / Saunth recipe by Tikuli Dogra at BetterButter
Prep time: 60 min
Cook time: 30 min
Total time: 90 min
Yield: 6
Ingredients: Brown Tamarind – 250 Gms ( If using Tamarind paste use same amount); Fresh Dates – 250 gms (You can use Chuhara /dry dates too) finely chopped ( optional) ); Dry Ginger – 1 Teaspoon; Jaggery – 100 gms ( adjust according to taste); Salt – 1/2 Teaspoon; Red Chilli Powder – 1/2 Teaspoon; Black pepper corns – 6-8 crushed fine; Black Salt – 2 pinches; Roasted cumin powder – 1/2 teaspoon; Raisins – 10-12

ABOUT Tamarind And Dates Chutney | Imli, Khajoor Ki Chutney / Saunth RECIPE

A must have tangy sweet chutney with the Indian Savory snacks. No chaat is complete without this lip smacking saunth. The sour tamarind taste perfectly balanced by the sweet jaggery and mildly hot dry ginger and spices to give the chutney a nice punch. Do try.

Ingredients Serving: 6

Brown Tamarind – 250 Gms ( If using Tamarind paste use same amount)
Fresh Dates – 250 gms (You can use Chuhara /dry dates too) finely chopped ( optional) )
Dry Ginger – 1 Teaspoon
Jaggery – 100 gms ( adjust according to taste)
Salt – 1/2 Teaspoon
Red Chilli Powder – 1/2 Teaspoon
Black pepper corns – 6-8 crushed fine
Black Salt – 2 pinches
Roasted cumin powder – 1/2 teaspoon
Raisins – 10-12

Instructions

Clean and remove extra fiber from the tamarind if not using the paste. Dip it in 100 ml of hot water and soak for an hour ( you can microwave it for 2-3 min also).
Soak the dates separately.
Once the tamarind has softened, rub it with hand to extract all the pulp.. You can put it through a plastic sieve to get the maximum pulp. Discard all the fiber and seeds.
Pressing and rubbing with hand or back of spoon helps to extract all the pulp.) Add a little more water to help in the process.
I also put the dates and tamarind straight into 1 and half cup of water along with black peppercorns and place the pot on high heat till it boils and then lower the heat till it is fully cooked.
Turn the heat off and sieve it all to get a thick concoction.
Put the thick mix of dates and tamarind pulp extract in a pot and add half a cup of water ( if needed.) The consistency of the chutney depends on your choice.
Add raisins, chuhara ( optional), dry ginger powder, chilli powder, roasted cumin seed powder, black salt and common salt to the liquid and keep boiling it on low flame.
Add broken jaggery to the mixture and stir till it dissolves completely.
You may notice some froth forming on the surface. gently remove it with the spoon.
Taste the mixture a bit to adjust salt, jaggery or chili.
When the mixture reaches the required thickness, turn off the heat and let it cool down to room temperature.
Once cool, spoon it in air tight glass jars. You can keep this yummy chutney at least for 5-6 months in the fridge
Serve with any snack you like or just lick it off the spoon like I do.

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