Khajur Imli ki Chutney (or Date Tamarind Chutney) is one chutney that we often find in our refrigerator along with green chutney. This chutney goes well with many snacks like khasta kachori, muthiya, patra and a lot of other varieties of snacks. This khajur imli chutney recipe is an easy version and we have prepared this in a pressure cooker. Plus, you can even consume this khajur imli chutney during fasting or vrat.
We have kept this khajur imli chutney recipe simple with only the basic ingredients and not added any spices or flavorings. The taste and flavor of this chutney come naturally from the sweetness of dates, tanginess of imli, and sourness of sabut amchur. We have also not added jaggery to this recipe. But if you wish you can taste and add it.
You can also store this khajur imli chutney for up to 6 months. Do check the storage and defrosting instructions.
How to store khajur imli chutney for months
Let the chutney cool down completely.
Now there are 3 ways you can store this khajur imli chutney:
The first method is what we always use to store and preserve multiple things. We have followed the same method to store and preserve tomato puree for long. Once it is cooled, fill the chutney in ice trays. Keep the ice tray in the freezer section of the refrigerator for at least 8-10 hours. Once it freezes completely, remove cubes from the ice tray and put them into container or zip lock bags, and store them in the freezer.
The second method is to pour the chutney into a flat tray and place it in the freezer. Once it is semi-solid, cut into pieces and again freeze. Once it freezes completely, remove the pieces, put into container or zip lock bags, and store them in the freezer.
The third method is to transfer the chutney to small containers and store it in batches.
You can store this khajur imli chutney for up to 6 months. Do follow the storage and defrosting instructions.
How to defrost and use the chutney
Remove only that many cubes from the freezer that you want to use. Keep at room temperature for about 30 minutes. You can also defrost them.
Do not take out the whole quantity. Only take out that much portion that you want to use. Too much temperature change can reduce its shelf life.
How to make Khajur Imli ki Chutney | Step-by-Step Recipe
Soak imli in water for about 5-10 minutes. Similarly, soak sabut amchur in another bowl for 5-10 minutes.
If dates are not seedless, then remove the seeds.
Wash dates thoroughly in running water 2-3 times to get rid of any dirt particles. Similarly, after 10 minutes of soaking time, rub tamarind and dried mango with your fingers and wash in running water. Alternatively, you can also change the water 2-3 times. Now remove the excess water.
In a pressure cooker, take washed dates, tamarind, and sabut amchur along with 1 cup of water. Pressure cook on high flame till 1 whistle, then reduce the flame to low and cook for about 10 minutes.
Open the lid of the pressure cooker and let the mixture cool down completely.
Once cooled, take this mixture in a mixer jar along with 1-1.5 cups water and blend to get a smooth puree. Add water gradually while blending. You can crush the mixture in 2-3 batches. Do not add too much water while blending.
Strain the puree. Place a strainer over a bowl and pour the puree into it. Using a spatula or the back of a spoon, press the mixture so the puree passes through the strainer easily.
Now take this strained puree to a non-stick pan and let it boil. At this stage, add about 1 cup of water and salt. You can adjust the proportion of water as per the consistency you want. Do not add the whole quantity of water mentioned at once. Add gradually and keep checking the consistency.
NOTE: At this stage, check the taste and add jaggery if you want. We have not added jaggery to this recipe. Also, if you are not adding sabut amchur, then you can add 1-2 teaspoon amchur powder at this stage.
Boil on a medium flame for about 4-5 minutes, keep stirring. You will notice a difference in texture and the chutney will thicken.
Remove from flame and let the chutney cool down.
Once cooled, store in an air-tight container and use as required.
Pro Tips
- We have not added jaggery in this khajur imli chutney recipe since we have tried to balance the sweet and sour taste with the proportion of dates, tamarind, and sabut amchur. If you want, you can add jaggery. Add jaggery when we boil the blended chutney.
- In case you don’t have sabut amchur, you can skip adding it and add amchur powder instead. Add the amchur powder while boiling the chutney.
- Do not add the whole quantity of water mentioned in the recipe at once. Add water gradually while blending and boiling and keep checking the consistency.
Serving Suggestions
You can serve khajur imli chutney with a variety of snacks like khasta kachori, muthiya, patra, and bajra na vada.
You can even consume this chutney during vrat or fasting. There are a lot of vrat special recipes with which you can serve this chutney like – vrat ka dahi vada, farali pattice, vrat ka dhokla, and sweet potato cutlets.
More Chutney Recipes
Recipe Card
Khajur Imli ki Chutney Recipe in pressure cooker
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Ingredients (1 cup = 240 ml)
- 2 cups dates / khajur seedless
- ½ cup tamarind / imli seedless
- 4-5 dried mango slices / sabut amchur
- salt to taste
- water as required (refer to recipe method for details)
Instructions
- Soak imli in water for about 5-10 minutes. Similarly, soak sabut amchur in another bowl for 5-10 minutes.
- If dates are not seedless, then remove the seeds.
- Wash dates thoroughly in running water 2-3 times to get rid of any dirt particles. Similarly, after 10 minutes of soaking time, rub tamarind and dried mango with your fingers and wash in running water. Alternatively, you can also change the water 2-3 times. Now remove the excess water.
- In a pressure cooker, take washed dates, tamarind, and sabut amchur along with 1 cup of water. Pressure cook on high flame till 1 whistle, then reduce the flame to low and cook for about 10 minutes.
- Open the lid of the pressure cooker and let the mixture cool down completely.
- Once cooled, take this mixture in a mixer jar along with 1-1.5 cups water and blend to get a smooth puree. Add water gradually while blending. You can crush the mixture in 2-3 batches. Do not add too much water while blending.
- Strain the puree. Place a strainer over a bowl and pour the puree in it. Using a spatula or the back of a spoon, press the mixture so the puree passes through the strainer easily.
- Now take this strained puree to a non-stick pan and let it boil. At this stage, add about 1 cup of water and salt. You can adjust the proportion of water as per the consistency you want. Do not add the whole quantity of water mentioned at once. Add gradually and keep checking the consistency.
- NOTE: At this stage, check the taste and add jaggery if you want. We have not added jaggery to this recipe. Also, if you are not adding sabut amchur, then you can add 1-2 teaspoon amchur powder at this stage.
- Boil on a medium flame for about 4-5 minutes, keep stirring. You will notice a difference in texture and the chutney will thicken.
- Remove from flame and let the chutney cool down. Once cooled, store in an air-tight container and use as required.
Storage Instructions
- Now there are 3 ways you can store this khajur imli chutney:Once it is cooled, fill the chutney in ice trays. Keep the ice tray in the freezer section of the refrigerator for atleast 8-10 hours. Once it freezes completely, remove cubes from the ice tray and put them into container or zip lock bags, and store them in the freezer.The second method is to pour the chutney into a flat tray and place it in the freezer. Once it is semi-solid, cut into pieces and again freeze. Once it freezes completely, remove the pieces, and put into container or zip lock bags, and store them in the freezer.Another way is to transfer the chutney to small containers and store it in batches. You can store this khajur imli chutney for up to 6 months. Do follow the storage and defrosting instructions.
How to defrost and use the chutney
- Remove only that many cubes from freezer that you want to use. Keep at room temperature for about 30 minutes. You can also defrost them. Do not take out the whole quantity. Only take out that much portion that you want to use. Too much temperature change can reduce its shelflife.
Video
Notes
- We have not added jaggery in this khajur imli chutney recipe since we have tried to balance the sweet and sour taste with the proportion of dates, tamarind, and sabut amchur. If you want, you can add jaggery. Add jaggery when we boil the blended chutney.
- In case you don’t have sabut amchur, you can skip adding it and add amchur powder instead. Add the amchur powder while boiling the chutney.
- Do not add the whole quantity of water mentioned in the recipe at once. Add water gradually while blending and boiling and keep checking the consistency.
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