Authentic Tamarind Date Chutney Recipe – Tangy Indian Snack

Last Updated on 2 months by Neha Deshmukh

Authentic Tamarind Date Chutney Recipe – Tangy Indian Snack

Introduction

Oh, this chutney! It’s one of those recipes that instantly transports me back to my grandmother’s kitchen. The sweet, tangy, and slightly spicy flavors are just perfect with everything from samosas to pakoras. I first made this myself when I was craving a taste of home, and honestly, it’s been a family favorite ever since. It’s surprisingly easy to make, and I’m so excited to share my version with you. Get ready for a burst of Indian flavor!

Why You’ll Love This Recipe

This Tamarind Date Chutney isn’t just delicious; it’s incredibly versatile. It’s a fantastic accompaniment to savory snacks, a wonderful dip for samosas and pakoras, and even adds a unique twist to chaat dishes. Plus, it’s a great way to balance out rich, fried foods with its refreshing tanginess. You’ll love how simple it is to whip up a batch and have a little bit of India right in your kitchen.

Ingredients

Here’s what you’ll need to create this magic:

• 100 grams Tamarind
• 80 grams Dates
• 2 cups (480ml) Hot Water
• 100 grams Jaggery
• 1 tsp Chilli Powder
• 1 tsp Chaat Masala
• 0.5 tsp Cumin Powder
• 0.5 tsp Salt
• 1 tsp Ghee

Ingredient Notes

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

Tamarind: Varieties and Quality
I prefer using imli with a good amount of pulp. You can find it in pods or as a block. If using a block, make sure it’s not too brittle – a slightly sticky texture is ideal.

Dates: Choosing the Right Dates for Sweetness
Medjool dates are fantastic for their soft texture and caramel-like sweetness. However, any soft, plump dates will work beautifully. If your dates are a little dry, soak them along with the tamarind for a bit longer.

Jaggery: Understanding Different Types of Jaggery
Jaggery (gur) comes in various forms – dark, light, liquid. I usually use dark jaggery for a richer flavor, but light jaggery works just as well. If using liquid jaggery, reduce the cooking time slightly. About 100 grams is roughly ¾ cup packed.

Spices: The Role of Cumin and Chaat Masala in Flavor
Cumin adds a warm, earthy note, while chaat masala brings that signature tangy, savory kick. Don’t skip these – they really elevate the chutney!

Ghee: Traditional vs. Modern Options
Ghee adds a lovely richness and aroma. Traditionally, ghee is preferred, but you can use any cooking oil if you’re looking for a vegan option.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, in a bowl, soak the tamarind and dates in the hot water for about 30 minutes. This softens them up and makes blending a breeze.
2. Once soaked, transfer the mixture to a blender and blend until you have a super smooth paste. Don’t forget to strain it through a fine-mesh sieve to remove any fibers – we want a silky-smooth chutney!
3. Now, pour the strained paste into a kadai (wok) or a heavy-bottomed pan. Add the jaggery and start cooking over medium heat.
4. Keep stirring constantly! The mixture will bubble and thicken as the jaggery melts. This usually takes about 10-15 minutes.
5. Once the mixture starts to thicken, add the chilli powder, chaat masala, cumin powder, and salt. Drizzle in the ghee and mix everything really well.
6. Continue cooking, stirring continuously, until the mixture forms a dough-like consistency. It should pull away from the sides of the pan. This is the key to getting the right texture!
7. Finally, remove from heat and let the chutney cool completely. Once cooled, shape it into small, bite-sized balls (about 1 inch in diameter) and wrap each one in cling film.

Expert Tips

A few little things I’ve learned over the years…

Achieving the Right Consistency
The chutney should be firm enough to hold its shape but still slightly soft. If it’s too sticky, cook it for a bit longer. If it’s too hard, add a splash of water and cook for a few more minutes.

Preventing the Chutney from Sticking
Use a heavy-bottomed pan and stir constantly! This is the best way to prevent the chutney from sticking and burning.

Adjusting Sweetness and Spice Levels
Feel free to adjust the amount of jaggery and chilli powder to suit your taste. I like mine with a good balance of sweet and spicy, but you can make it as mild or fiery as you like.

Variations

Let’s get creative!

Vegan Tamarind Date Chutney
Simply substitute the ghee with a tablespoon of any cooking oil, like coconut or sunflower oil.

Spice Level Adjustments: Mild, Medium, Hot
* Mild: Reduce the chilli powder to ½ tsp or omit it altogether.
* Medium: Use 1 tsp chilli powder (as in the recipe).
* Hot: Add an extra ½ tsp chilli powder or a pinch of cayenne pepper.

Festival Adaptations (Diwali, Holi)
During Diwali, I love adding a sprinkle of chopped nuts like cashews or almonds to the chutney for extra richness. For Holi, a slightly thinner consistency makes it perfect for mixing with dahi bhalle!

Serving Suggestions

This chutney is amazing with…

• Samosas
• Pakoras
• Chaat dishes (like pani puri and dahi puri)
• As a dipping sauce for vegetable sticks
• Even spread on toast for a unique breakfast treat!

Storage Instructions

Store the chutney in an airtight container at room temperature for up to a week. For longer storage, you can refrigerate it for up to a month.

FAQs

Got questions? I’ve got answers!

What is the shelf life of homemade Tamarind Date Chutney?
Properly stored, it lasts about a week at room temperature and up to a month in the refrigerator.

Can I use palm sugar instead of jaggery?
Yes, palm sugar is a good substitute, but it might have a slightly different flavor profile.

How can I adjust the tanginess of the chutney?
Add a squeeze of lemon juice for extra tanginess, or a little more jaggery to balance it out.

What is the best way to store this chutney for long-term preservation?
You can freeze it in small portions for up to 3 months.

Can this chutney be made in a larger batch and frozen?
Absolutely! It freezes beautifully. Just make sure to wrap each portion tightly in cling film before freezing.