Khajur Amli ni Chutney ( ખજૂર આંબલી ની ચટણી ) Recipe | Date & Tamarind Chutney

Introduction of Khajur Amli ni Chutney (ખજૂર આંબલી ની ચટણી) [Date & Tamarind Chutney].

Khajur Amli ni Chutney is the sweet and sour brown chutney that is the heart and soul of Indian ‘chaat’. ‘Khajur’ means dates and ‘amli’ means tamarind. This chutney is a thick, glossy, and smooth sauce made by cooking dates and tamarind together with jaggery and a few spices. It’s a perfect balance of sweet, tangy, and subtly spicy flavors.

Fun Facts about Khajur Amli ni Chutney (ખજૂર આંબલી ની ચટણી) [Date & Tamarind Chutney].

• This chutney is often called ‘meethi chutney’ (sweet chutney).
• It has a great shelf life and can be made in a large batch and stored in the refrigerator for several weeks.

Traditional Value of Khajur Amli ni Chutney (ખજૂર આંબલી ની ચટણી) [Date & Tamarind Chutney].

This chutney is the cornerstone of the vibrant chaat culture of India. No bhel puri, sev puri, or pani puri is complete without a generous drizzle of this sweet and tangy sauce. It represents the fun, flavorful, and festive side of Indian street food.

Why People Love to Eat Khajur Amli ni Chutney (ખજૂર આંબલી ની ચટણી) [Date & Tamarind Chutney]?

People love the complex flavor profile of this chutney. The natural sweetness from the dates, the earthy sweetness from the jaggery, and the sharp tang from the tamarind create a flavor that is simply irresistible. It provides the perfect sweet and sour counterpoint to the spicy and savory elements of chaat dishes.

When People Eat Khajur Amli ni Chutney (ખજૂર આંબલી ની ચટણી) [Date & Tamarind Chutney]?

This chutney is enjoyed year-round as an essential component of various chaat dishes. It’s a must-have for any chaat party!

Which Other Dish or Foods Complement Khajur Amli ni Chutney (ખજૂર આંબલી ની ચટણી) [Date & Tamarind Chutney]?

It is an essential ingredient in Bhel Puri, Sev Puri, Dahi Vada, and Pani Puri. It’s also a great dipping sauce for snacks like samosas, kachoris, and dhoklas. It can even be used as a glaze for grilled dishes.

Some Gujarati Desi Language

When making chaat, you’d say, “Bhel ma khajur amli ni chutney barobar nakhjo, mithi joiye.” (“Put a good amount of the date-tamarind chutney in the bhel, it should be sweet.”). A perfect chutney is, “Ekdam ghaat ane ghad-chatti.” – “Perfectly thick and sweet-sour.”
FAQ
Should I use dates with or without seeds?
It’s much easier to use seedless dates. If you only have dates with seeds, you’ll need to remove the seeds before cooking, which can be a sticky job!

How do I get a smooth chutney?
After cooking the dates and tamarind until they are very soft, let the mixture cool down and then blend it in a grinder until it’s a very smooth paste. You can then strain it through a sieve to remove any remaining fibers for an extra-smooth, glossy finish.

Khajur Amli ni Chutney

This is the classic sweet and tangy brown chutney, an indispensable component of Indian chaat dishes. Made from dates (Khajur) and tamarind (Amli), and balanced with jaggery and spices, it's a perfect blend of sweet, sour, and spicy notes. Equipment needed:

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Appetizer, Side Dish

Cuisine: Gujarati, Indian

Calories: 180

Ingredients Equipment Method Notes

Ingredients

  

• 1 cup seedless dates Khajur, chopped
• ½ cup seedless tamarind Amli
• ½ cup jaggery Gor, grated or powdered
• 4 cups water
• 1 teaspoon ginger powder sonth
• 1 teaspoon roasted cumin powder
• ½ teaspoon red chili powder
• 1 teaspoon salt or black salt kala namak

Equipment

• Pot or pressure cooker
• Blender
• Fine-mesh sieve

Method

 

1. In a pot, combine the chopped dates, tamarind, jaggery, and water.
2. Bring the mixture to a boil and then let it simmer for 15-20 minutes until the dates and
3. tamarind are very soft. (Alternatively, pressure cook for 3-4 whistles).
4. Let the mixture cool down completely.
5. Once cool, transfer it to a blender and blend into a very smooth paste.
6. Place a sieve over a large bowl and pour the blended paste into it.
7. Press the paste through the sieve with the back of a spoon to filter out any fibers from the
8. tamarind and dates. Discard the fibrous residue.
9. Return the smooth, strained chutney to the pot.
10. Add all the spice powders: ginger powder, roasted cumin powder, chili powder, and salt.
11. Cook on a low flame for 5-10 minutes, stirring occasionally, until the chutney thickens
12. slightly.
13. Let it cool completely. It will thicken further upon cooling.
14. Store in an airtight jar in the refrigerator.

Notes

● Straining the chutney is a crucial step for a silky smooth, professional texture.
● The chutney's consistency should be pourable but not watery.
● It has a great shelf life and can be stored in the refrigerator for several weeks.