October 14, 2021

Khajur Imli ki Chutney (Vrat/Fasting recipe)

Khajur Imli Ki Chutney or the Date Tamarind Chutney is sweet, sour and tangy chutney made from dates, tamarind and jaggery as the main ingredients. This chutney recipe is an essential garnish to most Indian Chaats like Pani Puri, Bhel Puri, Samosa and many more.

Today I am sharing  Khajur Imli ki Chutney which you can prepare before hand and eat during vrat/fasting days. This recipe is not much different from basic khajur imli ki chutney, just incorporating vrat/fasting friendly ingredients, so that you can enjoy chaats during fasting days.

Tamarind can or can not be eaten during vrat/fasting days,  totally depends on your belief and religious custom you are following.  If you do, this can be added to your vrat/fasting recipes card.

DISCLAIMER – If you do not consume any particular spice during your fasting days, feel free to skip and customize this recipe as per your family customs.

Cuisine: Indian | Recipe Category: Chutney Pickle & Raita
Prep Time: 10 Minutes | Cook T
ime: 20 Minutes | Serving: 3 Cups


Tamarind Paste (See recipe notes)
1 cup
Pitted Dates, chopped
1 ½ cups
½ cup
Roasted Cumin powder
2 Tsp.
Red Chili Powder
2 Tsp.
Black Pepper powder
¼ Tsp.
Dry ginger powder
½ Tsp.
White rock salt
To taste
1 ½ cup

Step By Step Instruction: [Hide Images]

  1. Wash dates and roughly chop them.
  2. In a sauce pan add tamarind paste, chopped dates and jaggery.  Add dry spices too, roasted cumin powder, red chili powder, black pepper powder, ginger powder and salt. 
  3. Add water and on medium flame allow it cook until dates are soft and tender and jiggery had dissolved nicely. You can pressure cook it too for 2 whistles.
  4. Switch off the heat and completely cool down the mixture.
  5. In a blender puree the mixture into a fine paste.
  6. Mithi chutney is ready. You can make this chutney too beforehand. Keep refrigerated until further use.

Recipe Notes

  1. Click here for Tamarind Paste Recipe
  2. Click here for more Vrat/Fasting recipes

No comments:

Post a Comment