Tamarind-Date Chutney

Tamarind-Date Chutney: Sweet, Tangy, and Basically Dessert in Disguise

Let me introduce you to the chutney that everyone loves but no one really talks about enough:

Tamarind-Date Chutney—a.k.a. Khajur Imli Chutney, a.k.a. “that magical brown sauce” that turns good snacks into great ones.

If mint chutney is the cool, refreshing best friend, this one is the bold, sweet-tart cousin who shows up late, looks amazing, and makes everyone wonder why they didn’t think of bringing her sooner.

She’s tangy. She’s sticky. She’s sweet, a little sour, and totally addictive.

And honestly? This chutney could win awards for how easy it is to make and how hard it is to stop eating.

Tamarind-Date Chutney Recipe

(aka: the condiment that fixes everything)

Ingredients:

• ½ cup seedless tamarind (or tamarind paste—see note below)

• 1 cup pitted dates (Medjool are great, but any soft dates work)

• ½ cup jaggery or brown sugar (adjust depending on how sweet your dates are)

• 2 cups water

• ½ tsp ground cumin

• ½ tsp dry ginger powder

• ¼ tsp chili powder

• Salt, to taste

Instructions:

1. Soak & simmer.In a pot, combine tamarind, dates, jaggery (or sugar), and water. Bring to a simmer and let everything soften—about 10–15 minutes.

2. Blend.Once cool enough to handle, blend it all into a smooth, pourable chutney. You can add a little water if it’s too thick (think ketchup-level consistency).

3. Spice it up.Return to the pot, add cumin, ginger powder, chili, and salt. Simmer for another few minutes to let the spices mingle. Taste and adjust—you want a balance of sweet, sour, and warm spice.

4. Cool and store.Let it cool completely, then store in the fridge in a clean jar. It keeps for up to 3 weeks—or longer if you don’t double-dip (no judgment if you do, though).

Quick Notes:

• Using tamarind paste? Easy fix. Use about 2 tablespoons of concentrate instead of the ½ cup whole tamarind. Adjust water and taste as you go—some pastes are more concentrated than others.

• Make it ahead! This chutney actually tastes better the next day once the flavors chill out and get cozy with each other.

• Too sweet? Add more tamarind. Too sour? Add a pinch more sugar or dates. This chutney is very forgiving, like your best friend with snacks and no judgment.

How to Use It (a.k.a. What Not to Put It On?)

• Drizzle over chaat, pakoras, samosas, dahi puri—all the Indian snack classics.

• Swirl into yogurt for a sweet-and-sour dip.

• Use it on cheese boards—seriously. Tamarind + sharp cheddar = mind blown.

• Toss into roasted veggies or grain bowls for a flavor punch.

• Spoon it over anything that feels like it needs a little something.

This chutney is like edible sunshine: sweet, bright, and totally necessary once you’ve had it. It’s the glue that holds chaat together, the sidekick that makes pakoras sing, and the kind of condiment you’ll start keeping in the fridge “just in case.”

Go ahead. Make a batch. You’ll wonder why you waited.