Khajoor Imli Ki Chutney With Panch Phoran Masala Recipe
Chutney has a wide importance in Indian cuisines and is similar to sauce that comes from the subcontinents. In India, almost every snack or savoury is incomplete without a Chutney. Different snack is teamed with a different kind of a chutney. Few very commonly loved Indian dips/chutneys are Tomato Mint Chutney, Coconut Chutney, Peanut Chutney and the most favourite of all that goes with almost each and every snack dish is the Dates & Tamarind Chutney aka Khajoor imli ki chutney.
Ingredients
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250 grams Dates
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seedless
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75 grams Tamarind
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pitted
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4 tablespoons Jaggery
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broken
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1 tablespoon Oil
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4 Dry Red Chillies
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1 tablespoon Panch Phoran Masala
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Salt
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to taste
Instructions
Step 1
To begin making the Khajoor Imli Ki Chutney recipe, soak tamarind in sufficient water for 1 hour approximately and collect the pulpy water
Step 2
Discard the impurities well
Step 3
In a separate bowl, soak jaggery for almost an hour
Step 4
Crush with a fork and pass it through a sieve, discard the impurities and collect the melted jaggery in a bowl
Step 5
In a blender jar, collect dates and by adding very little water, grind to make a thick paste
Step 6
Heat a wok and add pulpy tamarind water and allow it to boil
Step 7
Once the tamarind starts boiling, add in the mashed jaggery, dates paste and salt, stir well
Step 8
Adjust the consistency as required
Step 9
You can add little water if you want your chutney to be thin and runny, or else cook till the desired thickness is achieved
Step 10
In a separate pan, heat oil and add dry red chilies and panch phoron
Step 11
Allow them to crackle
Step 12
Transfer the tempering into the chutney, turn off the gas and allow it to cool down completely
Step 13
Once the chutney is cooled, collect it in a clean and dry air tight jar
Step 14
The chutney remains good for months if stored in refrigerator and avoid using wet or moist spoon
Step 15
Serve Khajoor Imli Ki Chutney With Panch Phoran Masala Recipe along with Samosa or use it in chaats