Authentic Tamarind Date Chutney Recipe – Sweet & Spicy Indian Relish

Last Updated on 5 months ago by Neha Deshmukh

Authentic Tamarind Date Chutney Recipe – Sweet & Spicy Indian Relish

Hey everyone! If you’ve ever wondered what that incredible sweet, tangy, and slightly spicy condiment is served with samosas, pakoras, or even alongside a simple plate of rice and dal, chances are it’s 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 years ago trying to recreate a flavor I remembered from a street food stall in Mumbai, and it’s been a family favorite ever since!

Why You’ll Love This Recipe

This tamarind date chutney is seriously addictive. It’s the perfect balance of sweet, sour, and spicy – a flavor explosion in every bite! It’s surprisingly easy to make, requires just a handful of ingredients, and keeps well, making it perfect for meal prepping or having on hand for unexpected guests. Plus, it’s incredibly versatile.

Ingredients

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

• 1 small orange-sized tamarind (de-seeded) – about 80g
• 10-12 dates, pitted – about 150g
• ¾ cup grated jaggery – about 150g
• ¾ tsp red chili powder – about 3g
• ½ tsp fennel seed powder – about 2g (optional, but adds a lovely aroma!)
• 1 tsp roasted cumin powder – about 4g
• Water, as required
• Salt, to taste

Ingredient Notes

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

Tamarind: Choosing & Preparing

Tamarind is the star of the show. You want a block that’s not too hard, but also not overly brittle. A slightly sticky block is ideal. Deseeding can be a little fiddly, but it’s worth it! I usually break the tamarind into pieces and pick out the seeds.

Jaggery: Types & Substitutions

Jaggery adds a beautiful, unrefined sweetness. You can use any type – dark or light – depending on your preference. Dark jaggery will give a richer, more molasses-like flavor. If you can’t find jaggery, you can substitute with packed brown sugar, but it won’t have quite the same depth of flavor. (About 180g brown sugar)

Dates: Variety & Impact on Flavor

I prefer using Medjool dates for their soft texture and caramel-like flavor. However, any soft, plump dates will work. The type of date will subtly influence the chutney’s sweetness and overall flavor profile.

Spice Blend: Regional Variations & Adjustments

The spice blend is where you can really customize things. Some families add a pinch of ginger powder or even a dash of asafoetida (hing). Feel free to experiment! The amount of chili powder is also adjustable – more for a fiery kick, less for a milder chutney.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the deseeded tamarind in 2 cups of warm water for about 5 minutes. This helps soften it up and makes it easier to work with.
2. Transfer the tamarind and water to a heavy-bottomed pot. Bring it to a boil, then immediately remove from the heat and let it cool down.
3. Now, grind the cooled tamarind mixture with the dates into a smooth paste. A blender or food processor works best here.
4. Strain the paste through a sieve to remove any remaining fibers. Return the smooth liquid to the pot.
5. Simmer the mixture over medium heat for 2-3 minutes. Then, add the grated jaggery and cook for 15-18 minutes, stirring constantly. You’ll notice it thickening as it cooks.
6. Finally, mix in the red chili powder, roasted cumin powder, fennel seed powder (if using), and salt. Give it a good stir, then remove from the heat and let it cool completely before refrigerating.

Expert Tips

• Don’t rush the simmering process. Cooking the jaggery properly is key to getting the right consistency.
• Stir, stir, stir! This prevents the chutney from sticking to the bottom of the pot and burning.
• Taste as you go. Adjust the salt and chili powder to your liking.

Variations

This recipe is a great base for experimentation!

Vegan Adaptation

This recipe is naturally vegan! Just double-check your jaggery source to ensure it hasn’t been processed with bone char (though this is rare).

Spice Level Adjustment (Mild to Hot)

My friend Priya likes to add a pinch of cayenne pepper for an extra kick. For a milder chutney, reduce the red chili powder to ¼ tsp or even omit it altogether.

Festival Adaptations (Diwali, Holi)

During Diwali, my family loves to add a tiny bit of cardamom powder for a festive aroma. For Holi, a slightly thinner consistency is nice for dipping dahi bhalle (lentil fritters).

Gluten-Free Confirmation

Yes! This tamarind date chutney is naturally gluten-free.

Serving Suggestions

Oh, the possibilities! This chutney is amazing with:

• Samosas and pakoras
• Indian snacks like dahi puri and chaat
• Rice and dal
• Grilled meats or vegetables
• Even spread on toast for a sweet and savory breakfast!

Storage Instructions

Store the chutney in an airtight container in the refrigerator. It will keep for up to 2 weeks.

FAQs

Let’s answer some common questions!

What is the shelf life of homemade tamarind date chutney?

Properly stored in the refrigerator, it should last for about 2 weeks.

Can I use date paste instead of whole dates?

Yes, you can! Use about ¾ cup of date paste. You might need to adjust the amount of water slightly.

How can I adjust the sweetness of the chutney?

Reduce the amount of jaggery. You can also add a squeeze of lemon juice to balance the sweetness.

What is the best way to deseed tamarind?

Breaking the tamarind into pieces and picking out the seeds by hand is the most effective method. It takes a little time, but it’s worth it!

Can this chutney be frozen for longer storage?

Absolutely! Freeze in small portions for up to 3 months. Thaw in the refrigerator before using.

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