Khajur Imli ni Chutney ( Gujarati Recipe)
by Tarla Dalal
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Farsans, or snacks, are incomplete without this popular sweet and sour chutney. It is also quite healthy as most of the ingredients are iron-rich. Keep this handy at home, as it can also be used in many recipes. It can last for a month or so if stored in the deep-freezer. So, keep it handy for use in recipes like ragda patties and dakor na gota.
- Clean and wash the dates and the tamarind.
- Combine the dates, tamarind, jaggery and 1 cup of water in a pressure cooker and pressure cook for 2 whistles.
- Allow the steam to escape before opening the lid.
- Cool slightly and blend in a mixer to a smooth paste and strain the mixture using a sieve.
- Add 1 cup of water, chilli powder, cumin seeds powder and salt, and mix well.
- Use as required or store refrigerated.
Nutrient values per tbsp
|Vitamin A||0 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0 mg|
|Vitamin C||0 mg|
|Folic Acid||0 mcg|
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