Khajur Imli ki Chutney, Sweet Tamarind Chutney
by Tarla Dalal
Added to 997 cookbooks
This recipe has been viewed 419866 times
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.
- Clean and wash the dates and the tamarind.
- Combine the dates, tamarind and all the remaining ingredients and 1½ cups of water in a saucepan and simmer for 20 to 25 minutes.
- Cool slightly and blend in a mixer to a smooth paste and strain the mixture using a sieve.
- Use as required or store refrigerated.
Nutrient values (Abbrv) per tbsp
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