Tamarind Chutney Imli Chutney Meethi Chutney My Food Story

on Oct 12, 2022, Updated Oct 19, 2022 Indian snacks feel utterly incomplete without a generous side of chutney, don’t you think? Whether it’s the fresh and tart green coriander chutney served with pakoras or the fiery schezwan chutney usually accompanying momos. This tamarind chutney is no exception. Made with tamarind and dates, its deliciously sweet, sour and savoury all at once and will make your lips pucker. A common condiment in most Indian households, this sweet chutney for chaat is also surprisingly easy to make and a jar of this will last practically forever! If you aren’t already convinced, here are some reasons why you need to make this recipe ASAP:

This one’s a put-it-on-the-stove-and-let-it-do-its-thing kind of recipe. Which means there is very little active cooking involvedThis chutney stays good in the refrigerator for up to a yearNaturally vegan and gluten-free

Looking for Chaat recipes? Try my Pani Puri (Golgappa/ Puchka) Recipe, Air Fryer Papdi and Easy Bread Chaat!

What is tamarind chutney made from?

Tamarind date chutney is a common Indian condiment that is usually used in chaats. This chutney is made using just a handful of ingredients such as tamarind, dates, jaggery and some basic Indian spices. Here’s the complete list of ingredients needed to make this chutney:

Tamarind – Responsible for the sour, tart flavour. I have used deseeded tamarind for this recipe, but sub with store-bought tamarind pulp in a jiffyDates – Deseeded Dates are most convenientJaggery – Powdered jaggery works best for this recipe and adds caramelly notes. Sub with sugar, palm sugar or brown sugar in a pinchSpices – Common spices like cumin powder, red chilli powder, dry ginger powder for some heat and extra flavour. Salt – For flavour and seasoning

What does tamarind chutney taste like?

Tamarind chutney is a combination of sweet, sour and savoury flavours. Tamarind is responsible for that punchy sourness while dates help balance it out. Jaggery lends a delicious sweetness to the chutney and spices add some heat.

Step by Step Recipe

Here’s how to make meethi chutney at home:

Soak tamarind and dates in hot water for 30 minutes
Grind them to a paste in a mixer grinder
You may have to repeat the grinding step twice if the mixture doesn’t get ground properly the first time
Once ground, sieve the paste to take out the pulp. Try to extract as much pulp as possible and then discard the residue
Add the tamarind and dates pulp to a saucepan along with water and spices. Mix well, bring this to a boil and then simmer for 15-20 minutes
Add jaggery and mix well. Simmer till it thickens. Cool and store

Is tamarind paste and chutney the same?

Tamarind paste is one of the main ingredients used to make tamarind chutney, but they are not the same. Tamarind paste is made by soaking tamarind pods in water and then grinding it to a paste. While tamarind chutney uses other ingredients like dates, jaggery powder and spices along with the tamarind paste to form the chutney. I highly recommend keeping a big jar of this tamarind chutney ready in the refrigerator to go with all the pakoras and samosas you will be making this festive season. Apart from this, some of my favourite chaat recipes to drizzle this meethi chutney over include this easy aloo chaat and my all time favourite pani puri.