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Sweet Chutney recipe, Tamarind Chutney, Imli Chutney
Tarla Dalal
06 December, 2024
Table of Content
About Sweet Chutney, Quick Sweet Chutney
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Ingredients
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Methods
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Sweet chutney variations
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How to make sweet chutney
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Nutrient values
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The moment one thinks of chaat or any North Indian snack for that matter, Sweet Chutney immediately comes to mind. While it is one of the key ingredients in the preparation of chaat recipes, it doubles up as a tongue-tickling accompaniment for any snack like samosa or tikki.
The combination of dates and tamarind with a dash of spices gives the Sweet Chutney a sweet and tangy flavour, which is absolutely fabulous.
You might also want to try out other accompaniments like the Mint Chutney and Mysore Chutney.
See detailed step by step photos of Sweet Chutney recipe below.
Sweet Chutney, Quick Sweet Chutney recipe - How to make Sweet Chutney, Quick Sweet Chutney
Tags
Preparation Time
10 Mins
Cooking Time
5 Mins
Total Time
15 Mins
Makes
2 cups
Ingredients
For Sweet Chutney
1 cup deseeded dates (khajur)
1/2 cup deseeded tamarind (imli)
1/2 tsp chilli powder
1/2 tsp roasted cumin seeds (jeera) powder
1/4 tsp black salt (sanchal)
salt to taste
Method
For sweet chutney
- To make sweet chutney, combine the dates, tamarind and 2 cups of hot water in a deep bowl and allow them to soak for 1 hour.
- Blend them in a mixer to a smooth paste along with the water.
- Sieve it using a sieve and a spoon.
- Transfer it to a deep pan, add the chilli powder, cumin seeds powder, black salt and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Cool completely.
- Store the sweet chutney in an air-tight container and use as required.
Sweet Chutney, Quick Sweet Chutney recipe with step by step photos
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To make the tamarind date chutney, meethi chutney or sweet chutney we will be using only two major ingredients that will provide a sweet and tangy flavour. There are many ways to make this simple meethi chutney. Below I am sharing versions of the tamarind date chutney which you can refer and try out different ways to make the khajur imli chutney. Enjoy it as an accompaniment to deep-fried snacks and enhance chaat recipes using the meethi chutney.
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For the tamarind date chutney, meethi chutney or sweet chutney, take a cup of dates. If you do not find pitted dates then remove the seeds and discard them.
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To prepare the sweet chutney, transfer the dates in a deep bowl.
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Add the tamarind.
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Also, add 2 cups of hot water.
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Cover with a lid and allow them to soak for 1 hour. If you do not have time for soaking then boil them on a medium flame for 8-10 minutes.
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After an hour, you will see the dates and tamarind have softened.
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Transfer them to a mixer jar.
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Blend them in a mixer to a smooth paste along with the water.
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Sieve it using a sieve and a spoon. This will help in discarding the fibres from tamarind. Mash it lightly with the back of the spoon to get maximum yield.
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Transfer it to a deep pan.
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Add the chilli powder.
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Add the cumin seeds powder. Aditionally, coarsely ground coriander seeds can be added.
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Add the black salt and salt. Also, you can add dried ginger powder or soonth to the sweet chutney recipe. You can also add ¼ cup of chopped jaggery if you do not like the sourness in your chutney.
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Mix well and cook tamarind date chutney, meethi chutney or sweet chutney on a medium flame for 1 to 2 minutes, while stirring occasionally.
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Cool completely and our sweet tamarind chutney is ready. For enhancing the flavour, you can temper the imli chutney with garlic and chillies.
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- Store the tamarind dates chutney in an air-tight container and use as required. This recipe will make a thick chutney which needs to be diluted before using. When you have to drizzle this over chaat recipes like sev puri, ragda patties, papdi chaat then you would require a flowy consistency so, add a little water to adjust the consistency accordingly. Do not add water to whole batch otherwise it will decrease the shelf life of the tamarind date chutney.
- The tamarind date chutney, meethi chutney or sweet chutney can be freezed in an air-tight container for upto 6 months.
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If you are looking for more chutney recipes then check out :
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For the tamarind date chutney, meethi chutney or sweet chutney, take a cup of dates. If you do not find pitted dates then remove the seeds and discard them.
Nutrient values (Abbrv)per plate
| Energy | 10 cal |
| Protein | 0.1 g |
| Carbohydrates | 2.4 g |
| Fiber | 0.5 g |
| Fat | 0 g |
| Cholesterol | 0 mg |
| Sodium | 0 mg |
Click here to view Calories for Sweet Chutney, Quick Sweet Chutney
The Nutrient info is complete
gaurav saxena
March 13, 2025, midnight
namaskar respected madam, there is one thing problematic in this chutney that after soaking the tamrind in water, it is pasted by palm and throw its seeds not grind it. rest is correct i make chutney with this method only.
Shradha Amin
March 13, 2025, midnight
For fridge , line the plastic tub with aluminium foil , line foil with kitchen tissue and put leaves on tissue - fold tissue and foil lightly and make tub airtight and store - mint and Coriander also store well like this ! To freeze , wash and dry leaves and gently rub with sunflower oil , then freeze in airtight container or Ziplock bag- keeps green and fresh beautifully!
Tarla Dalal
March 13, 2025, midnight
Thanks for the feedback. Please keep reviewing the recipes and articles you love.
Nisha Shah
March 13, 2025, midnight
I wash thoroughly kadi patta and then spread on cloth to dry after that I microwave it for total two minutes in between i mix it once ....i can use this for more than a month
Mala
March 13, 2025, midnight
This chutney goes well with all the chaat recipes.. and as an accompaniment.. I really like this recipe.. Thank you for the recipe..
Sheena
March 13, 2025, midnight
Love your collection of Low Cal Snacks. Recommend the Sprouted Moong and Methi Chila as its healthy and made it lots of time.
Khadijah
March 13, 2025, midnight
I do a vagar in other words I fry them slight in hot oil canola or sunflower oil. Then I let it cool.and completely on the pan that used to fry. Once very cool I store in a glass jar and place it the fridge it last more than a year. And remains fresh as if you just picked from its tree.
Tarla Dalal
March 13, 2025, midnight
Thanks for the feedback !!! Keep reviewing recipes and articles you loved.
Pushpa
March 13, 2025, midnight
I firstly remove all curry leaves from stems, wash and dry them on kitchen towels or absorbent kitchen tissues. And especially for kadhi, I do proper vagar with jeeroo, rai, methi,hing, add a little turmeric powder and the curry leaves last. Keep it covered and let it cool completely. Store it in plastic containers in the fridge. Lasts for over a year. And stays fresh and smells like fresh vagar when u add to your curds! As I live in U.K. it?s very convenient. _x0001F44D_??.
Tarla Dalal
March 13, 2025, midnight
Thanks for the feedback !!! Keep reviewing recipes and articles you loved.
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