Khajur Imli Chutney
Veg
Vegan
A thick, sweet-sour, dark-brown sauce of dates (khajur) and tamarind (imli) simmered together with jaggery, dried ginger, cumin, and black salt until syrupy — the essential sweet chutney of the Kathiyawadi-Gujarati snack table. Drizzled over kachori, bhajiya, and sev with a contrasting layer of garlic chutney, the interplay of sweet-sour khajur imli against the raw fiery garlic defines western Indian snack culture.
Cuisines
Malvani
Gujarati
Kutchi
Kathiyawadi
Rajasthani
Punjabi
Delhi
Maharashtrian
Surati
Marwari
Best for
Breakfast
Lunch
Dinner
Recipe
Prep: 10 min
Cook: 30 min
Total: 40 min
2-3 servings
Ingredients
| 1 cup | seedless dates |
| 1 cup | tamarind pulp |
| 1 cup | jaggery |
| 1 teaspoon | cumin seeds |
| 1 teaspoon | red chili powder |
| 1 teaspoon | fennel seeds |
| 1 teaspoon | black salt |
| 1 teaspoon | salt |
| 2 cups | water |
Instructions
- 1 Chop the seedless dates into small pieces.
- 2 In a saucepan, combine the chopped dates, tamarind pulp, jaggery, and water.
- 3 Bring the mixture to a boil over medium heat, stirring occasionally.
- 4 Reduce the heat and let it simmer for about 15-20 minutes until the dates become soft and the jaggery dissolves completely.
- 5 Add cumin seeds, red chili powder, fennel seeds, black salt, and regular salt to the mixture.
- 6 Continue to simmer for another 5-10 minutes, allowing the flavors to meld together.
- 7 Remove from heat and let the mixture cool slightly.
- 8 Once cooled, blend the mixture into a smooth paste using a blender or food processor.
- 9 Strain the chutney through a sieve to remove any remaining solids for a smooth consistency.
- 10 Transfer the chutney to a serving bowl or store in an airtight container.
Tips
Adjust the sweetness and tanginess by varying the jaggery and tamarind quantities to suit your taste.