Imli Khajur Gur ki Chutney is the sweet and sour chutney made from khajur (dates), tamarind (imli) and jaggery (gur).
This chutney is one of the most important component for all Indian chaat’s like pani puri, Bhel puri, sev puri, dahi puri, etc.
This sweet and sour chutney blends and spruce up almost all chaat recipes and most important we can preserve this chutney for week's time, but that is not going to happen as will gets finished very fast, when ever i make these chaat items.
This is the best chutney to be served with dahi vada’s or any Indian chaat.
70 gms Imli (Tamarind)
70 gms Khajur (Dates)
150 gms Jaggery (Gur)
1tsp Cumin Powder
1tsp rock salt
2tsp Red chilly Powder
3tsp Ajwain - carom seeds (bishop's weed)
1tsp Garam Masala Powder
My recipe of this chutney is little lengthy as the main process is cleaning and pureeing Tamarind and Dates takes good amount of time, after, it takes only 8-10 minutes.
I am going to divide this chutney process in three parts
1. Puree Dates
2. Puree Tamarind
3. Cooking all three and adding spices.
Wash, pitted and pressure cook dates with one glass of water up to 2-3 whistles. Once cooker release pressure and cool down , blend with a hand blender or food processor or mash well with your hand. Strain the mixture through a sieve to remove any fibers or lumpy pieces of dates, use little water if required. Keep aside.
2. Puree Tamarind
Wash the Tamarind nicely, place them in saucepan add one glass of water, put it on gas stove and cook for 8-10 minutes, till tamarind is tender. Keep aside to cool down. Blend with hand blender, or food processor or mash well with your hands. Strain the mixture through a sieve to remove fibers. keep aside.
3. Cooking Time
In a heavy bottom pan add tamarind puree, dates puree and grated jaggery and bring it to a boil and simmer over a low heat. Now add cumin powder, red chilly powder, ajwain seeds, garam Masala powder, rock salt, salt and mix everything well.
Simmer for 5-7 minutes or until the thick consistency reached, it will be thick like sauce. It’s up to you how you like the chutney to be very thick or little runny. Adjust spice and salt if required.
Cool down. Store the tamarind date chutney in an airtight container in the refrigerator and use as and when required.