There are many different kinds of chutneys from different parts of India. The universal chutneys throughout India are the Cilantro Mint Chutney and the Date Tamarind Chutney. These chutneys are the essential building blocks of any kind of chaat.
Different regions have different recipes for this essential chutney. North Indian Date Tamarind Chutney – has a lot of tamarind and very little dates. Some chutneys are purely made of tamarind but that is way too tangy for my taste.
I love chaats that have the date tamarind chutney as opposed to pure tamarind chutney. The date tamarind chutney has that lovely natural sweetness from dates, that aids the whole chaat experience.
My mother’s preparation of Date Tamarind Chutney
My mother always added 80 to 90% dates and the remaining was tamarind. This chutney has a sweeter taste, with a bit of tang. We would have this chutney living in the fridge at all times, so that chaat was available anytime of the day! If there were guests visiting us, chaat was easy to prepare.
What are the ingredients of the Date Tamarind Chutney?
The ingredients are as follows:
Medjool dates, pitted: I use the dates that are pitted. It is easily available in grocery stores. Here is the link for the dates.
Tamarind or Tamarind paste works
Jaggery
Spices like red chilli powder
Salt
Method for making the Date Tamarind Chutney
The method for making this chutney is fairly simple. It is a one pot recipe. All the ingredients are simply put into a pot and boiled on medium heat for 20 ish minutes until the dates and tamarind becomes soft and the jaggery is completely melted. I use a dutch oven to cook the chutney.
The mixture is cooled and then added to a high speed blender like a Vitamix or a nutribullet (if the quantity is small), and strained through a strainer to release all the smooth tangy sweet pulp. The pulp is stored into glass jars, or deli containers, and best stored in the freezer.
What equipment can I use to make a smooth Date Tamarind Chutney?
When making this chutney, it needs to be smooth and silky. For that texture you require a high speed blender like a Vitamix or a Nutribullet. I have both, so depending upon the quantity of chutney that I am making, I will use that particular equipment.
The Nutribullet that I have is linked here.
How long can I store the date tamarind chutney?
The chutney can be stored for upto three weeks in the fridge.
Consistency of the chutney
Because the chutney is fairly thick, I add water to it, to thin it out depending upon the consistency that I like. For chaats, the consistency will be slightly thinner, but for dips such as samosas, I keep the chutney consistency thicker.
Can I freeze the data tamarind chutney?
The chutney can be frozen either in a deli container, or you can put it in an ice cube tray that is covered, and remove the cubes as and when required. It can be frozen for upto 6 months. I usually have 3 to 4 containers or glass jars of the Date Tamarind Chutney at any given time in my freezer.
Different ways that you can use the date tamarind chutney are:
- Grilled Bombay Sandwiches – recipe in my cookbook Mumbai Modern
- Methi Kela na Bhajia
- Iconic Vada Pav
- Gujarati Sabudana Vada
- Gujarati Samosas filled with Green Peas and Green Garlic
What are the other essential chutneys?
The other essential chutneys are the Cilantry Mint Chutney and Garlic Chutney, which are essential components of any kind of Indian street foods or chaat.
If you do make this recipe, please tag #thejamlab on Instagram and/or leave a comment on this blog post.
XO
Amisha
Date Tamarind Chutney
Ingredients
- 2 1⁄2 cups (340 g) medjool pitted dates
- 1 1⁄3 cups (110 g) dried tamarind (deseeded)
- 80 grams jaggery or 1⁄3 cup brown sugar
- 2 teaspoons table salt
- 2 teaspoons red chili powder
- 5 cups water
Get Recipe Ingredients
Method:
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1. In a medium saucepan, on medium to high heat, combine all the ingredients except 1 cup of the water together. Let the mixture boil and cook for 20 to 22 minutes. The dates and tamarind will soften and the jaggery will dissolve into the water with the heat. After 20 minutes, switch off the heat and let sit for 5 minutes.
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Put the mixture into a high-speed blender and blend until smooth, about 2 minutes.
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Keep a medium-sized bowl with a medium sieve ready. Add the ingredients through the sieve, using a rubber spatula; clean up the bottom of the sieve with the spatula. The chutney will be thick.
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Add the remaining 1 cup of water to loosen the consistency of the chutney. Stir to combine.
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Ladle the Date Tamarind Chutney into clean, sterilized jars and close the lids tightly.
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The jars can be kept in the fridge for up to 3 weeks or in the freezer for upto 6 months.
Notes
Frequently asked questions
- What equipment can I use to make a smooth Date Tamarind Chutney?
-
- When making this chutney, it needs to be smooth and silky. For that texture you require a high speed blender like a Vitamix or a Nutribullet. I have both, so depending upon the quantity of chutney that I am making, I will use that particular equipment.
- The Nutribullet that I have is linked here.
- How long can I store the date tamarind chutney?
-
- The chutney can be stored for upto three weeks in the fridge.
- Consistency of the chutney
-
- Because the chutney is fairly thick, I add water to it, to thin it out depending upon the consistency that I like. For chaats, the consistency will be slightly thinner, but for dips such as samosas, I keep the chutney consistency thicker.
- Can I freeze the data tamarind chutney?
-
- The chutney can be frozen either in a deli container, or you can put it in an ice cube tray that is covered, and remove the cubes as and when required. It can be frozen for upto 6 months. I usually have 3 to 4 containers or glass jars of the Date Tamarind Chutney at any given time in my freezer.
