Authentic Dates & Tamarind Chutney Recipe – Instant Pot Indian Sweet Relish

Last Updated on 2 months by Neha Deshmukh

Authentic Dates & Tamarind Chutney Recipe – Instant Pot Indian Sweet Relish

Hey everyone! If you’ve ever tasted that incredible sweet and tangy chutney served with samosas, chaat, or even alongside a simple plate of dal-rice, you know what I’m talking about. Today, I’m sharing my go-to recipe for Dates & Tamarind Chutney – and the best part? It’s super easy to make in the Instant Pot! I first made this for Diwali a few years ago, and it’s been a family favorite ever since. It’s the perfect balance of sweet, sour, and a little bit of spice.

Why You’ll Love This Recipe

This chutney is seriously addictive. It’s a fantastic make-ahead condiment that elevates any Indian meal. Plus, using the Instant Pot makes it incredibly convenient – no more hours simmering on the stovetop! It’s a vibrant addition to your table and a guaranteed crowd-pleaser.

Ingredients

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

• 1 cup pitted dates
• 1 cup jaggery
• 1 cup tamarind paste
• 1 cup water
• 1 teaspoon Kashmiri red chili powder
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon dry ginger powder
• 1 teaspoon kosher salt

Ingredient Notes

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

Dates: Types and Selection
Medjool dates are fantastic because they’re soft and naturally sweet. However, any variety of soft, pitted dates will work beautifully. About 170g of pitted dates is equivalent to 1 cup.

Jaggery: Regional Variations and Substitutes
Jaggery (gur) is unrefined cane sugar, and it adds a unique molasses-like flavor. You can find it in Indian grocery stores. If you can’t find jaggery, dark brown sugar is a decent substitute, though the flavor won’t be quite the same. About 200g of jaggery is equivalent to 1 cup.

Tamarind Paste: Quality and Sourness Levels
Tamarind paste is the key to that signature tangy flavor. Look for a good quality paste that’s dark and smooth. The sourness can vary, so start with the amount listed and adjust to your liking. About 225g of tamarind paste is equivalent to 1 cup.

Kashmiri Red Chili Powder: Color and Mild Heat
Kashmiri chili powder adds a beautiful red color and a mild heat. It’s more about the color than the spice, so don’t worry about it being too fiery!

Spice Blends: Adjusting for Personal Preference
Feel free to adjust the spice levels to your taste. If you like a warmer flavor, add a pinch of cinnamon or cardamom.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Add the dates and water to your Instant Pot.
2. Pressure cook on high for 8 minutes, then do a quick release of the pressure. Be careful of the steam!
3. Now, stir in the jaggery and tamarind paste.
4. Using a potato masher, give it a good mash until everything is nicely combined. If you want a super smooth chutney, you can blend it with an immersion blender or in a regular blender at this stage.
5. Strain the mixture through a fine-mesh strainer, pressing down with a spatula to get all the goodness out and remove any fibers. This step is important for a silky-smooth texture.
6. Return the strained mixture to the Instant Pot. Add the Kashmiri red chili powder, ground coriander, ground cumin, dry ginger powder, and salt.
7. Switch the Instant Pot to the Sauté function on low. Gently boil the chutney for about 5 minutes, stirring constantly.
8. Let the chutney cool completely – it will thicken as it cools.
9. Store in an airtight container in the fridge or freezer.

Expert Tips

Here are a few things I’ve learned over the years to make this chutney perfect every time:

Achieving the Right Consistency
The chutney should be thick enough to coat a spoon, but still pourable. If it’s too thick, add a tablespoon or two of hot water.

Adjusting Sweetness and Sourness
Taste as you go! If it’s too sour, add a little more jaggery. If it’s too sweet, add a squeeze of lemon juice or a tiny bit more tamarind paste.

Preventing Sticking During Sautéing
Keep the heat on low and stir constantly during the sautéing step. This will prevent the chutney from sticking to the bottom of the Instant Pot.

Variations

Want to switch things up? Here are a few ideas:

Vegan Adaptation
This recipe is naturally vegan! Just double-check your tamarind paste to ensure it doesn’t contain any unexpected ingredients.

Spice Level Adjustment (Mild, Medium, Hot)
* Mild: Use ½ teaspoon Kashmiri chili powder.
* Medium: Use 1 teaspoon Kashmiri chili powder.
* Hot: Add ¼ – ½ teaspoon cayenne pepper along with the Kashmiri chili powder.

Festival Adaptations (Diwali, Eid, New Year)
My aunt always adds a pinch of cardamom to her chutney for Diwali – it smells divine!

Regional Variations (Maharashtrian, Gujarati, South Indian)
My friend from Gujarat adds a tiny bit of grated coconut to her chutney. It’s a lovely addition!

Serving Suggestions

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

• With samosas and pakoras
• As a dipping sauce for vegetable fritters
• As a spread for sandwiches and wraps
• Alongside chaat (pani puri, bhel puri, etc.)
• With dal-rice for a burst of flavor

Storage Instructions

This chutney keeps really well!

• Refrigerator: Store in an airtight container in the refrigerator for up to 2 weeks.
• Freezer: For longer storage, freeze in small portions for up to 3 months.

FAQs

Got questions? I’ve got answers!

What is the shelf life of this chutney?
Properly stored, it will last up to 2 weeks in the fridge or 3 months in the freezer.

Can I make this chutney ahead of time?
Absolutely! It actually tastes even better after a day or two, as the flavors meld together.

What can I serve this chutney with?
So many things! Samosas, pakoras, chaat, dal-rice… the possibilities are endless.

Can I use a different sweetener instead of jaggery?
Dark brown sugar is the best substitute, but the flavor won’t be exactly the same. You could also try maple syrup, but use a little less as it’s sweeter.

How do I adjust the consistency of the chutney if it’s too thick or too thin?
If it’s too thick, add a tablespoon of hot water at a time until you reach the desired consistency. If it’s too thin, simmer it for a few more minutes on the Sauté function.

Is it possible to make this chutney without an Instant Pot?
Yes! You can make it in a regular pot on the stovetop. Simmer the dates and water for about 20-25 minutes, or until the dates are soft. Then, follow the rest of the recipe as written.

Enjoy making this chutney! I hope it brings as much joy to your table as it does to mine. Let me know in the comments how it turns out!