Date-Tamarind Chutney (Sweet and Spicy)
A simple, sweet-and-sour chutney made with dates, tamarind, chili, and warm spices — perfect for chaats, samosas, pakoras, or as a dipping sauce.
Prep Time5 minutes mins
Cook Time15 minutes mins
Servings: 2
Calories: 300kcal
- ½ cup tamarind about 50 g, deseeded
- ¾ cup dates about 150 g, pitted — use soft, sweet ones like Medjool if possible
- ½ to 1 teaspoon red chili powder adjust to taste
- 2 cups water
Add tamarind, dates, chili powder and water to a saucepan.
Bring to a boil, then simmer on medium heat for 10–15 minutes, until everything softens.
Let it cool slightly, then blend into a smooth paste.
Strain through a fine sieve if you want a smoother texture.
Store in an airtight container in the fridge. Keeps for about 1 week.
- For a smoother texture, especially if using fibrous tamarind, always blend and strain.
- This chutney is perfect with chaats, samosas, pakoras, or even drizzled over rice or grain bowls.
- You can freeze leftovers in small jars or ice cube trays and thaw as needed.
- Roasted cumin powder (½ to 1 tsp) works very well in this chutney — it adds warmth and a deep, earthy flavor. Stir it in after blending.
Calories: 300kcal | Carbohydrates: 79g | Protein: 3g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Sodium: 46mg | Potassium: 753mg | Fiber: 8g | Sugar: 58g | Vitamin A: 320IU | Vitamin C: 2mg | Calcium: 76mg | Iron: 2mg