Name: Tamarind Date Chutney (imli Ki Chutney/sonth) Recipe
Total time: 90 min
Yield: 6
Cuisine: Indian

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Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

A simple yet delicious dip for almost all indian snacks.

How to make Tamarind Date Chutney (imli Ki Chutney/sonth) Recipe

Betterbutter Editorial

Crawler

Indian

<p>A simple yet delicious dip for almost all indian snacks.</p>

tamarind, seeded

Boiling water

roasted ground cumin seeds

black salt

red chilli powder

Ground black pepper

ginger powder

Dates, seedless

Salt

Break the tamarind into small pieces and soak in boiling water for one hour. Soak dates in a separate bowl. 

step 1

Mash tamarind into a pulp and strain,  pressing the tamarind into the strainer to remove all the pulp.  

step 2

step 3

In a heavy bottom pan combine the tamarind pulp,  sugar,  dates,  cumin.  black salt,  red chilli powder,  ginger powder and dates and cook over low flame for 20-30 minutes till thick. 

step 4

Taste and adjust salt.  pour into clean jars when cool. 

step 5

Chutney can be refrigerated for two to three months. 

step 6

Better Butter