How to Make Imli Khajoor Ki Khatti Meethi Chutney (With Jaggery) imli khajoor ki khatti meethi chutney is a spicy, sweet and sour in taste popular Indian chutney blend which is mainly used to make chaats or pair as a dip with snacks like pakodi, samosa, cheela, dosa.
Imli which is called tamarind in English and khajoor is known as Date. Imli adds sourness and date gives sweetness to this chutney recipe.
This Imli Khajoor Ki Khatti Meethi Chutney or date tamarind sauce is very flavourful and delicious in taste. It is a gluten free and vegan recipe. we can make it beforehand in large quantities and store them in the refrigerator for later use. They stay best up to 1-2 months if stored properly in an airtight container.
About Imli Khajoor Ki Khatti Meethi Chutney
Date Tamarind Chutney or imli khajoor ki meethi chutney is a sweet and sour Indian condiment or dip made with tamarind(imli), dates, jaggery and a mixture of Indian spices. It is mainly used in the making of dahi Bhalla, papdi chat, bhel puri, aloo tikkis along with green chutney. Imli khajoor ki chutney is also used as a dip with snacks like pakoda, samosa, chips, sandwiches, chillas, kachori.
I always keep a bottle of imli khajoor chutney and green chutney in my fridge. it becomes very easy to plan for making chaat, bhel puri, tikkis whenever kids request it. you can also try my other chutney and dip recipes Coconut chutney, Chocolate Sauce.
This meethi chutney is very popular in north India is also called red chuntey or lal imli ki chutney. Traditionally, in this recipe, white sugar is added to reduce the tanginess of the imli and provide sweetness. But to make its healthier version, I used here natural sweeteners, khajoor and jaggery. Despite taste they also provides a nice brown colour and thickness to this dip.
How to prepare Imli khajoor ki meethi chutney
First, wash and soak de-seeded dates and tamarind separately. Then we grind dates and sieve the paste. After that mash the imli nicely with your hand till all the pulp came out and also sieve it. Now, add the spices and jaggery to it. Cook on low flame for about 10-12 minutes till it becomes a little thick. Once it cool to room temperature it becomes thicker in consistency. Store it in a clean glass jar and place it in the refrigerator for later use. For details check the video Imli khajoor ki chutney
It is an easy recipe and ready in under 30 minutes. You can enjoy it with chats or as a dip with snacks.
Main Ingredients used in the making of khatti meethi chutney
Imli – It is the main ingredient and gives a sour taste to the chutney. Imli or tamarind is easily available in any local store. If you find imli without seeds they are equally good for this recipe.
Khajoor – used simple packed khajoor avilable at any grocery store.
Jaggery – I used jaggery for sweetness . If you do not able to get jaggery use other healthy substitute like jaggery powder, khandsari sugar, coconut sugar or plam sugar for making this chutney.
Spices – To give a spicy flavour i have used white salt, black salt, roasted cumin seeds powder, coriander powder, fennel seeds powder, ginger powder, cinnamon, nutmeg powder, red chilli powder, black pepper powder, garam masala, heeng, small cardamom powder. These are our common indian spices that always available in our kitchen pantry.
Magaj for garnishing– For garnishing you can use magaj seeds(melon seeds) or chopped raisins(kishmish) to give it a more royal and exotic look.
Health benefits of main ingredients uesd in the making of meethi chutney
Tamarind
- It contains polyphenols which are rich in antioxidant and anti-inflammatory properties. These are very helpful in protecting us from diseases such as heart disease, cancer and diabetes.
- Also it contains other essential nutrients including Vitamin A, C, E, K, B6, magnesium, phosphorous, calcium, with good amount of fibre and negligible fat which helps in weight loss process.
Dates or Khajoor
- Its is a good source of calcium and consuming daily mainly in winter season helps in reducing stiffness and pain in joints.
- Dates contains potassium and fibre which helps in reducing cholesterol and blockage of arteries thus, decreases the chances of heart disease.
- It is a good source of carbohyadrtes and provide instant energy.
Jaggery
- Rich in minerals , a natural sweetener, improves digestion and anameia.
Step by step preparation of date tamarind sauce / Imli Khajoor Ki Khatti Meethi Chutney
- Wash and de-seed khajoor or dates and soak them in one-fourth cup of water. Wash and soak imli in about half cup of water. Soak them for about 2 hours. Now grind khajur in the mixer grinder to make a paste and sieve it with the help of a strainer.
2. After that, mash imli with using your hands till all the pulp came out, add more water if needed and then strain the mixture. For the full process check out my video.
3. Now add white salt, black salt, roasted cumin seed powder, coriander powder, fennel seeds powder, red chilli powder, black pepper powder, cinnamon powder, nutmeg powder, ginger powder and put the pan on low heat.
4. Bring it to one boil, add broken jaggery pieces in it and stir till it dissolves nicely in the mixture.
5. Cook the mixture for about 10-12 minutes till it becomes a little thick. Now add heeng, garam masala and small cardamom powder and cook further for 1-2 minutes.
6. Switch off the flame and let it cool down completely. Store it in a dry glass jar and put it in the refrigerator.
7. It stays good for 2-3 months. use wherever required.
Serving Suggestion
Khajoor imli chutney is used in the preparation of chaats like bhel puri, dahi Bhalla, tikkis, papdi chaat. It can also be used as a dip for pakoda, sandwiches, cheela, dosa, dhokla along with green chutney.
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Tips and tricks
- Soaking of dates help in easy grinding while soaking of imli helps to remove its pulp nicely.
- Store in an airtight container in the refrigerator for longer shelf life.
- Keep the consistency of chutney a little thick that can be used as a dip. Add little water when required a thin consistency chutney.
Recipe card
How to Make Imli Khajoor Ki Khatti Meethi Chutney
Ingredients
- 100 gm imli
- 60 gm khajoor
- 100 gm jaggery
- ½ tsp white salt
- ½ tsp black salt
- 1 tsp roasted cumin seeds powder (jeera powder)
- 1 tsp coriander powder (dhania powder)
- 1 tsp fennel seeds powder (saunf powder)
- ½ tsp ginger powder
- ½ tsp cinnamon (dalchini)
- ¼ tsp nutmeg powder (jaiphal)
- ¼ tsp red chilli powder (lal mirch)
- ¼ tsp black pepper powder (kali mirch)
- ¼ tsp garam masala
- ¼ tsp heeng
- ¼ tsp small cardamom powder (choti eliachi)
- 1 tbsp magaj for garnishing
- 2 cup water
Instructions
- Wash and de-seed khajoor and soak them in one-fourth cup of water.
- Wash and soak imli in half cup water.
- Soak them for about 2 hours.
- After that, mash imli with using your hands till all the pulp came out, add more water if needed and then sieve the mixture with the help of a strainer. For the full process check out my video.
- Now grind khajoor in the mixer grinder to make a paste and also sieve it.
- Then add white salt, black salt, roasted cumin seed powder, coriander powder, fennel seeds powder, red chilli powder, black pepper powder, cinnamon powder, nutmeg powder, ginger powder and put the pan on low heat.
- Bring it to one boil then add broken jaggery pieces in it and stir till it dissolves nicely in the mixture.
- Cook the mixture for about 10-12 minutes till it becomes a little thick.
- Now add heeng, garam masala and small cardamom powder and cook further for 1-2 minutes.
- Switch off the flame and let it cool down completely.
- Store it in a clean dry glass jar and put it in the refrigerator.
- It stays good for 1-2 months.
Video
Notes
- Soaking of dates help in easy grinding while soaking of imli helps to remove its pulp nicely.
- Store in an airtight container in the refrigerator for longer shelf life.
- Keep the consistency of chutney a little thick that can be used as a dip and add little water when required a thin consistency chutney.
Latest Video
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