Khajoor Imli Ki Chutney With Panch Phoran Masala Recipe
A vegetarian North Indian Recipes recipe with dates - seedless, tamarind - pitted, tablespoons jaggery - broken. Ready in 1h 30m, serves 10.
Curated byKavya Sharma🇮🇳
Instructions
15 steps- 1
To begin making the Khajoor Imli Ki Chutney recipe, soak tamarind in sufficient water for 1 hour approximately and collect the pulpy water
tamarind - pitted(75 grams) - 2
Discard the impurities well
- 3
In a separate bowl, soak jaggery for almost an hour
tablespoons jaggery - broken(4) - 4
Crush with a fork and pass it through a sieve, discard the impurities and collect the melted jaggery in a bowl
tablespoons jaggery - broken(4) - 5
In a blender jar, collect dates and by adding very little water, grind to make a thick paste
dates - seedless(250 grams) - 6
Heat a wok and add pulpy tamarind water and allow it to boil
tamarind - pitted(75 grams) - 7
Once the tamarind starts boiling, add in the mashed jaggery, dates paste and salt, stir well
dates - seedless(250 grams)tamarind - pitted(75 grams)tablespoons jaggery - broken(4)salt - to taste - 8
Adjust the consistency as required
- 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
- 10
In a separate pan, heat oil and add dry red chilies and panch phoron
panch phoran masala(1 tablespoon) - 11
Allow them to crackle
- 12
Transfer the tempering into the chutney, turn off the gas and allow it to cool down completely
- 13
Once the chutney is cooled, collect it in a clean and dry air tight jar
- 14
The chutney remains good for months if stored in refrigerator and avoid using wet or moist spoon
- 15
Serve Khajoor Imli Ki Chutney With Panch Phoran Masala Recipe along with Samosa or use it in chaats
panch phoran masala(1 tablespoon)
Rate this recipe
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Khajoor Imli Ki Chutney With Panch Phoran Masala Recipe
A vegetarian North Indian Recipes recipe with dates - seedless, tamarind - pitted, tablespoons jaggery - broken. Ready in 1h 30m, serves 10.
Curated byKavya Sharma🇮🇳
Estimated Nutrition Highlights
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Directions
15 steps- 1
To begin making the Khajoor Imli Ki Chutney recipe, soak tamarind in sufficient water for 1 hour approximately and collect the pulpy water
tamarind - pitted(75 grams) - 2
Discard the impurities well
- 3
In a separate bowl, soak jaggery for almost an hour
tablespoons jaggery - broken(4) - 4
Crush with a fork and pass it through a sieve, discard the impurities and collect the melted jaggery in a bowl
tablespoons jaggery - broken(4) - 5
In a blender jar, collect dates and by adding very little water, grind to make a thick paste
dates - seedless(250 grams) - 6
Heat a wok and add pulpy tamarind water and allow it to boil
tamarind - pitted(75 grams) - 7
Once the tamarind starts boiling, add in the mashed jaggery, dates paste and salt, stir well
dates - seedless(250 grams)tamarind - pitted(75 grams)tablespoons jaggery - broken(4)salt - to taste - 8
Adjust the consistency as required
- 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
- 10
In a separate pan, heat oil and add dry red chilies and panch phoron
panch phoran masala(1 tablespoon) - 11
Allow them to crackle
- 12
Transfer the tempering into the chutney, turn off the gas and allow it to cool down completely
- 13
Once the chutney is cooled, collect it in a clean and dry air tight jar
- 14
The chutney remains good for months if stored in refrigerator and avoid using wet or moist spoon
- 15
Serve Khajoor Imli Ki Chutney With Panch Phoran Masala Recipe along with Samosa or use it in chaats
panch phoran masala(1 tablespoon)
Rate this recipe
