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Khajoor Chutney Recipe

Khajoor Chutney is a popular Indian Pickles and Chutneys
Author :
On :
Thursday, 17 April, 2014
Category :
Family friendly Recipe
Course :
Pickles and Chutneys Recipe
Cuisine :
Indian Recipe
Technique :
Grind Recipe
Difficulty :
Servings :
Serves 8
Rated 5 based on 100 votes


  • 12-14 - Dates (khajoor), the moist variety and with the seeds removed
  • 2 tsp - Tamarind paste
  • 50 g - Jaggery (or enough quantity to neutralise the sour taste of tamarind)
  • 1/2 tsp - salt
  • 1 tsp - Red Chilli powder
  • 1 tbsp - Jeera powder
  • 1 tbsp - Dhania powder
  • How to Make Khajoor Chutney:

    1. Boil the dates for 15 to 20 mins in water just enough to immerse the date seeds.
    2. Allow the boiled dates to cool and put them in a mixer.
    3. Add tamarind paste, salt, red chilli powder, jeera powder and dhania powder.
    4. Grind into a fine paste and pour it into a ceramic container (do not use steel or metal utensils).
    5. Add the jaggery and dissolve it into the mixture. (Make sure you use the right amount of jaggery or the chutney will become very sweet).
    6. Serve the chutney with samosa, batate vada or use in ragada patties.


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