This Sweet Chutney | Date & Tamarind chutney has the perfect balance of sweet and sour with a hint of spice. A must-have for all Indian Chaat Snacks!
Sweet chutney | Date & tamarind chutney or khajoor imli ki chutney, is a yet another important component of any chaat snacks. It’s made of dates, tamarind and jaggery, seasoned with some flavorful spices balancing out the sweet and sour flavors. This chutney is not only delicious but healthy as well due to it’s iron rich ingredients.
I personally love this sweet chutney more than the green and red chutney variants. I always ask the vendor to add a bit more of this sweet chutney for most of the chaat snacks. This chutney is readily available in most stores, but I prefer to make it at home. It’s sans preservatives plus stays great for over a month if stored properly in the refrigerator.
- STEP BY STEP INSTRUCTIONS TO MAKE SWEET CHUTNEY | DATE & TAMARIND CHUTNEY FOR CHAAT
- HOW TO MAKE SWEET CHUTNEY FOR CHAAT?
- Sweet Chutney | Date & Tamarind Chutney For Chaat
STEP BY STEP INSTRUCTIONS TO MAKE SWEET CHUTNEY | DATE & TAMARIND CHUTNEY FOR CHAAT
1.Add dates, tamarind and jaggery in a pot along with 3 cups of water.
2.Bring this mixture to a boil, cook on medium heat for about 15-20 minutes or until dates and tamarind have softened. Stir in between. Alternatively, you may pressure cook to speed up the process. Add all the spices and salt to taste, continue to simmer for 10-15 more minutes.
3.Let this mixture cool down a bit. Mix well & strain the mixture through a fine-mesh sieve.
4.Transfer the remaining pulp left behind in the mesh to a blender along with 1/4 cup purified water, blend and strain the chutney in 3 batches as it will be difficult to strain this 2nd extract. Discard the extract left behind in the sieve. Keep scraping the bottom of the sieve with a clean spoon and transfer the pulp to the bowl containing the remaining chutney. If it’s a runny consistency, cook the chutney further for few minutes. If it’s too thick, add boiled water and adjust the consistency. (The consistency of my chutney was perfect with these proportions). Once it is cool completely, transfer to a sterilized glass container and store in the refrigerator.
NOTES
1.You may add up to 1 cup of jaggery if your dates are not very sweet.
2.Feel free to increase the tamarind if you want it tangier.
3.Adjust the quantity of spices as per your preference.
HOW TO MAKE SWEET CHUTNEY FOR CHAAT?
Sweet Chutney | Date & Tamarind Chutney For Chaat
Ingredients1x2x3x
- 1 cup dates pitted & roughly chopped
- 1 cup tamarind seeds removed * refer notes
- 1/2 cup jaggery * refer notes
- 1 to 2 teaspoon red chilli powder, as per desired heat
- 1 teaspoon roasted cumin powder
- 1/2 teaspoon black salt
- 1 tsp dry ginger powder
- salt to taste
- 3 cups water
Instructions
- Add dates, tamarind and jaggery in a pot along with 3 cups of water.
- Bring this mixture to a boil, cook on medium heat for about 15-20 minutes or until dates and tamarind have softened. Stir in between. Alternatively, you may pressure cook to speed up the process. Add all the spices and salt to taste, continue to simmer for 10-15 more minutes.
- Let this mixture cool down a bit. Mix well & strain the mixture through a fine-mesh sieve.
- Transfer the remaining pulp left behind in the mesh to a blender along with 1/4 cup purified water, blend and strain the chutney in 3 batches as it will be difficult to strain this 2nd extract. Discard the extract left behind in the sieve. Keep scraping the bottom of the sieve with a clean spoon and transfer the pulp to the bowl containing the remaining chutney. If it’s a runny consistency, cook the chutney further for few minutes. If it’s too thick, add boiled water and adjust the consistency. (The consistency of my chutney was perfect with these proportions). Once it is cool completely, transfer to a sterilized glass container and store in the refrigerator.
Notes
- You may add up to 1 cup of jaggery if your dates are not very sweet.
- Feel free to increase the tamarind if you want it tangier.
- Adjust the quantity of spices as per your preference.
- Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml
I would love to hear from you, please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com
You can also follow me on :
Facebook @ Aromaticessence
Pinterest @ Aromatic Essence
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Twitter @ freda_dias
Regards,
Freda
Sweet Chutney | Date & Tamarind Chutney For Chaat
Ingredients
- 1 cup dates pitted & roughly chopped
- 1 cup tamarind seeds removed * refer notes
- 1/2 cup jaggery * refer notes
- 1 to 2 teaspoon red chilli powder, as per desired heat
- 1 teaspoon roasted cumin powder
- 1/2 teaspoon black salt
- 1 tsp dry ginger powder
- salt to taste
- 3 cups water
Instructions
- Add dates, tamarind and jaggery in a pot along with 3 cups of water.
- Bring this mixture to a boil, cook on medium heat for about 15-20 minutes or until dates and tamarind have softened. Stir in between. Alternatively, you may pressure cook to speed up the process. Add all the spices and salt to taste, continue to simmer for 10-15 more minutes.
- Let this mixture cool down a bit. Mix well & strain the mixture through a fine-mesh sieve.
- Transfer the remaining pulp left behind in the mesh to a blender along with 1/4 cup purified water, blend and strain the chutney in 3 batches as it will be difficult to strain this 2nd extract. Discard the extract left behind in the sieve. Keep scraping the bottom of the sieve with a clean spoon and transfer the pulp to the bowl containing the remaining chutney. If it’s a runny consistency, cook the chutney further for few minutes. If it’s too thick, add boiled water and adjust the consistency. (The consistency of my chutney was perfect with these proportions). Once it is cool completely, transfer to a sterilized glass container and store in the refrigerator.
Notes
- You may add up to 1 cup of jaggery if your dates are not very sweet.
- Feel free to increase the tamarind if you want it tangier.
- Adjust the quantity of spices as per your preference.
- Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml
Coriander-mint chutney also known as green chutney or hari chutney in Hindi is one of the most versatile chutneys in India. This chutney is a must accompaniment for chaats, and other snacks like pakoda’s, kachori’s , samosa’s, as a sandwich spread and the likes! Learn how to make this really easy green chutney for chaat and other Indian snacks.
My mom makes another type of green chutney that is kind of sweet, spicy and creamy. I love using that green chutney for sandwiches and Goan rice pancakes, it adds loads of flavors! I will be posting that soon too!
For now, I’m sharing the way of making green chutney for chats | hari chutney for chaat , mainly consisting of cilantro or coriander leaves, mint, and green chillies. The chaat masala and the lemon juice add the required tang, jazzing up this humble chutney. This green chutney can be used for bhel puri, sev puri, ragda patties , dabeli , dahi puri etc For pani puri, the chutney requires few more spices. I hope to share that golgappa pani recipe in my coming posts.
Make sure you make a batch of this green chutney for chaat and freeze it if you wish, to be used on days to fulfill your sudden chaat cravings!
- INSTRUCTIONS TO MAKE GREEN CHUTNEY FOR CHAAT
- HOW TO MAKE GREEN CHUTNEY FOR CHAAT?
- Green Chutney For Chaat
INSTRUCTIONS TO MAKE GREEN CHUTNEY FOR CHAAT
- Add all the ingredients in the blender, and grind to a smooth paste, using minimal water as required. I used about 3 tablespoons water. Do not add too much water in one go, add a tablespoon at a time. Stays good for up to a week in the refrigerator. You can also make a large batch and freeze it in ice cubes. Once frozen, transfer to freezer bag. Defrost frozen chutney cubes as required.
- Tip to retain the green color by Chanda Advani, from my Facebook foodie group: Grind the chutney with ice instead of water, the green color doesn’t change for days 🙂 Thanks Chanda di for the tip!
HOW TO MAKE GREEN CHUTNEY FOR CHAAT?
Green Chutney For Chaat
Ingredients1x2x3x
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
- 1 cup cilantro/coriander leaves, washed well & tightly packed (I do like to use some portion of the stalks too)
- 1/2 cup mint leaves, discard stems, loosely packed
- 2-3 green chillies adjust as per desired heat
- 1/2 inch ginger
- 2-3 garlic cloves, optional, add if you are not using the spicy red chutney
- 1/4 tsp roasted cumin powder
- 1 tbsp lime juice/gooseberry sized ball of tamarind
- 1/2 tsp chaat masala
- Salt/Black salt, to taste
- 1/4 tsp of sugar, optional
Instructions
- Add all the ingredients in the blender, and grind to a smooth paste, using minimal water as required. I used about 3 tablespoons water. Do not add too much water in one go, add a tablespoon at a time. Stays good for up to a week in the refrigerator. You can also make a large batch and freeze it in ice cubes. Once frozen, transfer to freezer bag. Defrost frozen chutney cubes as required.
- Tip to retain the green color by Chanda Advani, from my Facebook foodie group: Grind the chutney with ice instead of water, the green color doesn’t change for days 🙂
I would love to hear from you! Please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com
You can also follow me on :
Facebook @ Aromaticessence
Pinterest @ Aromatic Essence
Instagram @ aromatic_essence77
Thanks for visiting!
Regards,
Freda
