Authentic Tamarind Date Chutney Recipe – Sweet & Spicy Indian Condiment

Last Updated on 2 months by Neha Deshmukh

Authentic Tamarind Date Chutney Recipe – Sweet & Spicy Indian Condiment

Hey everyone! If you’ve ever wondered what that magical sweet-tangy-spicy sauce is drizzled over your favourite chaat, chances are it’s a tamarind date chutney. It’s a staple in Indian households, and honestly, once you make it homemade, you’ll never go back to store-bought. I first made this chutney when I was trying to recreate the street food flavours from my trips to Mumbai, and it instantly transported me back! It’s surprisingly easy to make, and the flavour is just chef’s kiss.

Why You’ll Love This Recipe

This tamarind date chutney is the perfect balance of sweet, tangy, and spicy. It’s incredibly versatile – amazing with snacks, a fantastic accompaniment to main courses, and even delicious with grilled meats. Plus, it’s a fantastic way to add a burst of flavour to your meals without a lot of effort. You’ll love how quickly it comes together, and the aroma while it simmers is just heavenly!

Ingredients

Here’s what you’ll need to whip up a batch of this delicious chutney:

• 1 small lime-sized ball of tamarind (about 50g)
• 5 dates, pitted (about 100g)
• 1/4 tsp red chilli powder (around 1-2g)
• 1/2 tsp fennel powder (about 2.5g)
• 1/2 tsp dry ginger powder (about 2.5g)
• 1/4 tsp jeera (cumin) powder (around 1-2g)
• 1/4 tsp coriander powder (around 1-2g)
• 1 pinch garam masala (about 0.5g)
• To taste black salt or regular salt
• 1.5 cups water (360ml)

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

• Tamarind: I prefer using imli, the seedless variety of tamarind, as it makes the process much easier. You can find it at most Indian grocery stores. If you’re using tamarind with seeds, just be sure to remove them after soaking.
• Dates: Medjool dates are fantastic because they’re soft and naturally sweet. However, any soft, plump dates will work beautifully. If your dates are a little dry, soak them in warm water for 10 minutes before using.
• Spice Blend: Feel free to adjust the spices to your liking! Some regions in India add a touch of amchur (dry mango powder) for extra tang. Using freshly ground spices will give you the most vibrant flavour, but pre-ground is perfectly fine for a quick weeknight batch.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the tamarind in warm water for about 15 minutes. This helps soften it and makes it easier to extract the pulp.
2. Once softened, use your hands to squish the tamarind and extract all the pulp into a saucepan. Add 1.5 cups of water to the pan.
3. Now, add the dates and red chilli powder to the saucepan. Simmer this mixture on low heat for 5-7 minutes, stirring occasionally, until the dates are soft and the mixture has reduced by about half.
4. Remove the pan from the heat and let the mixture cool slightly. Then, carefully blend it until it’s super smooth. A good blender is your friend here!
5. Return the blended mixture to the saucepan. Stir in the fennel powder, dry ginger powder, cumin powder, coriander powder, garam masala, and salt while it’s still warm.
6. Give it a taste and adjust the seasoning as needed. If the chutney is too thick, add a little more water to reach your desired consistency.

Expert Tips

• Don’t skip the simmering step! It really helps meld the flavours together.
• Blending while the mixture is still warm ensures a smooth, silky texture.
• A pinch of black salt (kala namak) adds a lovely smoky flavour, but regular salt works just as well.

Variations

Want to make this chutney your own? Here are a few ideas:

• Vegan Adaptation: This recipe is naturally vegan!
• Spice Level Adjustment: For a milder chutney, reduce the amount of red chilli powder. If you like it hot, add a pinch of cayenne pepper or a finely chopped green chilli. My friend, Priya, loves to add a tiny bit of ghost pepper for a real kick!
• Festival Adaptations: During Diwali, I sometimes add a few chopped cashews for a richer flavour. For Holi, a touch of rose water adds a beautiful floral note.
• Consistency: If you prefer a thicker chutney, simmer it for a longer time. For a thinner consistency, add more water.

Serving Suggestions

This chutney is incredibly versatile! Here are a few of my favourite ways to enjoy it:

• With ragda patties or bhel puri – it’s a classic pairing!
• As a dipping sauce for samosas and pakoras.
• Drizzled over grilled chicken or fish.
• Served alongside Indian thalis.

Storage Instructions

Leftover chutney can be stored in an airtight container in the refrigerator for up to a week. You can also freeze it in ice cube trays for longer storage – just pop out a cube or two when you need it!

FAQs

Let’s answer some common questions:

• What is the best type of tamarind to use for chutney? Seedless tamarind (imli) is the easiest to work with, but you can use tamarind with seeds as long as you remove them after soaking.
• Can I make this chutney ahead of time? Absolutely! It actually tastes even better after a day or two as the flavours meld together.
• How long will it last? In the fridge, it’ll keep for about a week. Frozen, it can last for months.
• Can I adjust the sweetness of the chutney? Yes! Add more or fewer dates depending on your preference.
• What can I substitute for dates in this recipe? You can try using dried figs or raisins, but the flavour will be slightly different.
• Is this chutney suitable for people with nut allergies? Yes, this recipe does not contain any nuts.

Enjoy making this delicious chutney! I hope it brings a little bit of Indian flavour into your kitchen. Let me know how it turns out in the comments below!