Khajur Imli Chutney Recipe (Dates & Tamarind Chutney)
Author: Gopi Patel
Recipe type: Sides, Chutney
Cuisine: Indian
Prep time:
Cook time:
Total time:
Serves: 4
- Dates (khajur): 1 cup, deseeded
- Tamarind (imli): 1/4 cup, deseeded
- Red chili powder: 1 tbsp
- Jaggery: 1 tbsp (optional)
- Coriander powder (dhaniya): 1 tbsp
- Cumin powder: 1 tsp
- Rock salt: 1/2 tsp
- Salt: to taste
- Remove the seed from (dates) khajur. I have used the ready made seedless khajur.
- Also remove the seed from Tamarind (imli) if there are any.
- Presser cook both khajur and imli by adding about 1/2 cup of water and cook for 5 min or till 2 whistle.
- Now pour the boiled khajur imli mixture in a mixture grider/food processor and purée the chutney to give it smooth texture.
- By using strainer remove excess water and extract the pulp.
- After extracting the pulp heat the pulp for about 5 mins in a deep bottom pan.
- Add all the spices now: red chili powder, coriander powder, cumin powder, rock salt, jaggery (optional) and salt to taste.
- Cook for about another 5 min so that the spices blends in the chutney nicely.
Khajur Imli Chutney can be stored in the refrigerator for about a month.
Recipe by WeRecipes at https://werecipes.com/khajur-imli-chutney-recipe/
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