Khajoor Chutney

Recipe by
Total Time:
15-30 minutes
Serves: 8
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Grind Recipe
Difficulty: Medium

Take a look at more Pickles-Chutneys Recipes. You may also want to try Sambal Belacan , Prawn Chutney, Kohlrabi Kimchi, Chettinad Thengai Chutney

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Ingredients

  • 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

  • Boil the dates for 15 to 20 mins in water just enough to immerse the date seeds.
  • Allow the boiled dates to cool and put them in a mixer.
  • Add tamarind paste, salt, red chilli powder, jeera powder and dhania powder.
  • Grind into a fine paste and pour it into a ceramic container (do not use steel or metal utensils).
  • 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).
  • Serve the chutney with samosa, batate vada or use in ragada patties.

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