Dates and Tamarind chutney/ Dip

Dates and Tamarind chutney is a must in many Indian snack recipes, in fact it is made and stored for a few days or even weeks so that a lot of time and energy gets saved when you are preparing these specific recipes where you cannot do without it. It is very simple and easy to prepare and yet it is very high on taste and tanginess to uplift even very dull food.

I also add it to many of my curries and vegetables, salads or even dals or lentil stews. If you have no problems with tamarind use in food then this is a very good way to enhance the flavor and tanginess of various recipes. It is widely used in Asian cuisine.

You require good quality tamarind, jaggery, dates, cumin seeds powder and a dash of red chili powder.

Avoid the part where you temper the chutney with hot if you want to make this and store it for a longer time.

Serves : 2 – 4 ppl depending on the recipes you use it in

Time : 25-30 minutes.

Cuisine : Asian


1 cup Tamarind (loosely filled in cup)

3/4 cup dates

1 cup jaggery

1/2 tsp cumin powder

1/2 tsp red chili powder

1 cup Water or as needed

salt to taste


Add enough water to boil the tamarind, dates and jaggery together for 15-20 minutes. When the mixture thickens, switch off the flame and let it cool.

When it is cool enough check with your hands if there are any seed in the tamarind. It is necessary to remove them before grinding or else the taste will be compromised.

Grind in a food processor and then add the cumin seeds powder, red chili as well as salt. Stir and mix it well. Adjust the seasonings if necessary. I complete the recipe right here.

But you can still add a tempering of mustard seeds and asafoetida in oil. (heat 1/2 tbsp oil, add 1/4 tsp mustard seeds and 1/4 tsp of asafoetida, switch off the flame and add the oil tempering tot he tamarind chutney)

Tamarind chutney

You can increase the quantity of ingredients to make it and store in the refrigerator for a month too. I like to prepare it and store for just 2 weeks as it never remains for more than that period. I use tamarind chutney in abundance as it is a must for most of the Indian street foods and also Indian curries.

I prefer storing it in an airtight glass jar for the taste to remain the same even after a long storage period. Somehow it is my personal experience that no other material does justice to storing foods and liquids, the way glass does.

Go on, try this recipe and use it to prepare delicious meals and snacks.

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