Skip to main content

Khajur Imli Ki Meethi Chutney

By
The Indian spicy chaat is incomplete without the sweet and sour taste of Khajur Imli chutney. The taste of the chutney is also very much cherished with the Indian snacks like Samosa, Kachori, Dhokla, etc.


The chutney is easy to make, as it is made with just 3 main ingredients, that is Khajur (Dates), Imli (Tamarind) and Jaggery. There are many methods to make this chutney. It can be made by cooking the khajur and imli in a pressure cooker or in a pan. The instant method is by directly soaking the ingredient in the hot water and grinding it all together.


I make it in a slightly different way. I like jaggery to be melted completely in the water and then strained in the khajur tamarind pulp, so that no unwanted particles of the jaggery goes into the chutney. These small rock-like particles can ruin the smooth texture of the chutney. To give the chutney a little seasoned taste, I add a pinch of red chili, black salt, dry ginger, and cumin powder.

The chutney can be prepared and stored in an airtight container in the fridge which stays good for 15 days. This stored chutney can be eaten as a ready dip.



Serves – 4

Ingredients: 
1 cup pitted dates
1/2 cup jaggery 
1/2 cup pitted tamarind
1 tsp each of red chilli powder, black salt, ginger powder, and cumin powder for seasoning.


Method: 
  1. Soak the dates and the tamarind in hot water for 1 hour.
  2. After an hour, squeeze out the pulp. The dates will also become soft enough to be squeezed.
  3. Pass the pulp through a sieve. Make sure you squeeze out all the goodies. Set this pulp aside.
  4. In another pan, add 1 cup of water along with the jaggery and bring it to a boil.
  5. Once the jaggery is melted completely, strain it well. 
  6. Take the pan and add the jaggery water and dates & tamarind pulp into it. Stir well and keep it on low flame.
  7. Add the seasonings to the pulp. The main flavour of the chutney comes from the dry ginger.
  8. Once it starts boiling, the pulp will become thick. Boil this for 10-15 mins.
  9. Turn off the flame and allow it to cool down completely.
  10. Store this in an airtight container and keep it in the fridge at all times.
Notes:
Straining the jaggery water is completely optional.

Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #thefitdotme
Labels:

Comments

Post a Comment

Thanks for visiting my blog. I appreciate your feedback and/or suggestions!!

Popular posts from this blog

Pumpkin Pie Spice Mix Recipe!!!

By
As the leaves start to change color and cheery pumpkins show up on doorsteps, summer seems like a distant memory and we're smack-dab in the middle of fall. And while pumpkin spice-flavored treats make their appearance just about, well, everywhere, do you even know what it contains? Here's what it is and why you should make it at home. (Hint: It's as easy as it gets!) Guess What? There's No Pumpkin in Pumpkin Spice! For years, I thought pumpkin pie spice actually had pumpkin in it. Silly me. How on earth would you get pumpkin in there? Dehydrate and powder it? In any case, pumpkin pie spice is simply a blend of the traditional spices that go into a good ol' fashioned pumpkin pie. What's in Pumpkin Pie Spice? If you go the store-bought route, pumpkin pie spice blends can vary by manufacturer, but typically contain the more sweet-smelling spices, like cinnamon, nutmeg, clove, and ginger. Allspice and mace are also common ingredients. Why Should ...
35 comments
Read more

Corn & Tomato Tart - An Entry To The Freedom Tree Baking Contest

By
IFBM organizers are making us go crazy by luring us with beautiful gifts to be won. And this time its Freedom Tree bakewares to be won. Check out their website. Their products are droolworthy, so full of life and so damn colorful!!! I can give an arm to get these goodies.  Their criteria was to bake some dish using corn. This is my entry to the Freedom Tree Baking Contest . I decided to make this delicious tart to compliment their gorgeous bakeware. This tart is very easy to bake and takes very less time to assemble it all together. If you have your pie dough ready, you could bake this in a giffy. You could also turn them into small tarts which could become a great canape recipe for a party. Ingredients: For the pastry: 375 gms plain flour , plus extra for dusting, 15 gms sugar, 225gms unsalted butter , cut into cubes, plus extra for greasing, 1 egg, 4 tbsp ice-cold water , For the filling: 1 medium sized tomato , thinly sliced, 1/4 cup fresh corn kernels ...
37 comments
Read more

Low Calorie No-Bake Chocolate Cheesecake

By
As the post title suggests, Low Calorie No-Bake Chocolate Cheesecake, you must be wondering, if there is chocolate and its a cheesecake, how could it be low calorie - well, its not really low calorie, but it would be definitely lower than an actual "cheesecake" :) This cheesecake is a fast track recipe which can be thrown in within a few minutes. I don't follow the classic baked cheesecake method. I've tried earlier and failed. But later I came across the no-bake cheesecake recipe and that became the base for all kinds of cheesecakes that I have prepared earlier. Coming to the ingredients, I don't use cream cheese which is the base for any cheesecake, because, firstly, its very high in calories and secondly its very not easily available here. So see we saved some calories there, with a little price paid on the taste. However, I can bet most people won't be able to make out the difference whether there is cream cheese or something else. I'm preparing...
20 comments
Read more