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# Tamarind Chutney Recipe
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| **Prep time** | 5 min |
| **Cook time** | 15 min |
| **Total time** | 20 min |
| **Serves** | 1 jar |
## Ingredients
* ½ cup seedless tamarind / imli
* ½ cup seedless dates / khajoor
* 2 cups water *(for thinner consistency add 3 cups water)*
* ½ cup jaggery /gud
* ½ tsp fennel powder / saunf powder
* 1 tsp coriander powder / dhaniya powder
* ½ tsp cumin powder / jeera powder
* 1 tsp kashmiri red chili powder / lal mirch powder
* ½ tsp dry ginger powder / sonth- saunth powder
* salt to taste
## Instructions
1. firstly, in a large kadai take equal proportion of tamarind, dates and jaggery (½ cup each)
2. further pour 2 cups of water.
3. mix and boil the mixture for atelast 10 minutes.
4. also add ½ tsp fennel powder, 1 tsp coriander powder, ½ tsp cumin powder, 1 tsp kashmiri red chili powder, ½ tsp dry ginger powder and salt to taste.
5. mix and mash tamarind and dates.
6. furthermore, simmer the mixture for 2 minutes.
7. later allow the mixture to cool completly.
8. now transfer the dates, tamarind mixture to the mixer and blend smooth puree.
9. further strain the puree.
10. and transfer the prepared khajoor imli ka chutney into airtight jar and store it in the refrigerator..
11. finally, use the prepared tamarind date chutney in preparing sev puri, bhel puri or pani puri.
## Step-by-step
firstly, in a large kadai take equal proportion of seedless tamarind, seedless dates and jaggery (½ cup each).
further pour 2 cups of water. for thinner consistency chutney add 3 cups water.
mix well, making sure they are completely immersed in water.
now boil the mixture for atelast 10 minutes or till the tamarind and dates turn soft.
also add ½ tsp fennel powder, 1 tsp coriander powder, ½ tsp cumin powder, 1 tsp kashmiri red chili powder, ½ tsp dry ginger powder and salt to taste.
mix and mash tamarind and dates.
furthermore, simmer the mixture for 2 minutes.
later allow the mixture to cool completely.
now transfer the dates, tamarind mixture to the mixer and blend smooth puree.
further, place a strainer over the bowl and pour the blended puree.
with the help of spatula strain the puree by pushing out.
discard the residue as there is no pulp left in it.
also scrape off the bottom of strainer as there will be more pulp.
furthermore, transfer the prepared khajoor imli ka chutney into airtight jar and store it in the refrigerator.
finally, use the prepared **tamarind chutney / tamarind date chutney** in preparing \*\*[sev puri](/recipes/sev-puri-recipe-sev-batata-puri-chaat), [bhel puri](/recipes/bhel-puri-recipe-bhel-poori-chaat)**or**[pani puri.](/recipes/pani-puri-recipe-golgappa-recipe-puchka)
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## Video
## Notes
* firstly, soak the tamarind and dates in warm water for 30 minutes, to reduce the boiling time.
* additionally, temper the chutney with chopped green chilli, and garlic for more flavours.
* most noteworthy, use seedless dates and tamarind, else tamarind chutney will turn bitter while blending to puree.
* also, dilute the chutney as desired just before serving to increase the shelf life.
* finally, **tamarind chutney /** **tamarind date chutney** stays good for a month when refrigerated in a airtight glass jar.
Original recipe by Hebbar's Kitchen: [https://hebbarskitchen.com/imli-chutney-tamarind-chutney-recipe/](https://hebbarskitchen.com/imli-chutney-tamarind-chutney-recipe/)
\*\*
