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Delicious and healthy dishes that can be made even by first timers.

Tamarind Date Chutney

 Published 2008-Jun-28   Updated 2021-Aug-16

- Submitted by Dahlia on 28th Jul 2008

(Imli aur Kajur Ki Chutney, Puli Chammandhi, Sweet Tamarind Date Chutney)

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I am an ardent fan of chaats, have a great affinity to the different varieties of chutneys, and believe in cooking quickly with a lip smacking taste. If you too are a great fan of chaats, then this recipe is just for you. We all know, for making any chaat variety, be it Bhelpuri, dahi papdi chaat or sev puri, the chutneys are the important ingredients which impart the flavor and the taste to the chaat. The tanginess and sweetness in the chaat comes from the Tamarind Date Chutney or the Imli Khajur Chutney.

For many years, I used to buy this chutney ready made from the shop, until recently when my sister in law made this chutney at home and also taught me the preparation. These days, I make it quite regularly, as I not only use it for Chaats but also as an accompaniment for bajjis, samosa, sometimes even dosas. Many times, I even make quick and healthy wraps with the left over chapattis, a liberal dose of this chutney, some boiled sprouts and finely chopped veggies like carrots, cucumber and capsicums. The ideas are plenty if we let it grow. This chutney is just not tasty but also healthy considering the nutritive value of its main ingredient-dates. Make this chutney right away and pamper your taste buds.

Recipe for Tamarind Date Chutney

Preparation time: 20 minutes
Cooking time:10 minutes (optional)
Serves: 8-10


  • Tamarind - 100 gms
  • Dates (pitted) - 100 gms
  • Jaggery - 100 gms


  1. Soak the tamarind and dates in little warm water for 15-20 minutes till it becomes soft. You can put it in the microwave for a minute or boil it to speed up the process.
  2. Grind this with jaggery to a fine paste. This can be done as such if the jaggery is of good quality. If not, follow the next few steps.
  3. In a pan, take equal quantities of dates, tamarind, jaggery and water. Cook for 8-10 minutes until jaggery is dissolved and the mixture becomes slightly thick.
  4. Most of the time I do not add ant spices since I add it while making the chaat. If needed, you can add 1/2 tsp each of red chili powder, coriander powder, cumin powder. Cook for 2 minutes more.
  5. Cool it down. Grind the mixture in mixer till smooth. 
  6. Pass it through a seive to strain it and get a smooth puree. The chutney is ready to be served. It can be stored in the fridge for up to a month. 


  • You can use sugar instead of jaggery and dates too.

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 Published by on and last updated on 2021-08-16.