Khajur Imli ki Chutney
by Tarla Dalal
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This sweet and sour chutney blend spruces up almost all chaat recipes. The addition of jaggery makes the chutney sweeter, but you may omit it if you prefer a more tangy flavour. An essential accompaniment to most chaats, this chutney can be stored refrigerated for upto a month and deep frozen for more than 6 months.
- Wash the dates and tamarind and place them in a saucepan.
- Add the jaggery, chilli powder, asafoetida, salt and 4 cups of water and simmer for 20 to 25 minutes.
- Cool and strain the mixture through a sieve.
- Use as required. Store refrigerated.
- You can also purée the chutney in a food processor and then strain it.
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