Holi Special Date Chutney (Khajoori Chutney) Recipe – Sweet, Tangy & Healthy!
45 minutes
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About Holi Special Date Chutney (Khajoori Chutney) Recipe - Sweet, Tangy & Healthy!
Celebrate Holi with this vibrant and unforgettable Khajoori Chutney! This special recipe blends the rich sweetness of dates (khajoor) with the tang of tamarind and the warmth of spices, creating a perfectly balanced chutney that's both delicious and nutritious.Packed with iron and beneficial for digestion, this chutney is more than just a condiment – it's a flavor explosion that elevates any Holi feast. Imagine its sweet and tangy notes perfectly complementing the savory textures of aloo tikki, papri chaat, or fluffy parathas.Easy to make and lasting up to a week in the fridge, this recipe is a must-try for a healthy and festive Holi celebration. Get ready to impress your guests with this simple yet extraordinary chutney!
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Recipe Time & More
Prep15 minutes
Cook30 minutes
Total45 minutes
Ingredients
- 1 tsp Cumin Seeds lightly toast for deeper flavor.
- 1 tsp Chili Powder red
- 1 tsp Pepper ground, black
- 2 Chilies dry, red
- 1 cup Salt black
- 1.5 tsp Salt regular table salt
- 1 piece Jaggery approximately 1-2 ounces, adjust to taste
- 1 cup Dates pitted medjool dates recommended
- 1 cup Tamarind pulp, approximately 100g
- 1 cup Water plus additional as needed for desired consistency
- 1 tbsp Oil vegetable or canola oil
Instructions
Prepare the Dates
- Combine pitted dates and ½ cup of water in a saucepan. Simmer over medium heat for 10-15 minutes, or until the dates are completely soft.
Combine Ingredients
- Stir in the jaggery until melted and well combined with the dates. Add the tamarind pulp and its remaining water, along with regular salt. Bring to a simmer and cook until the dates are very soft and the mixture has thickened slightly.
Blend the Mixture
- Remove from heat and let the mixture cool completely. Blend the mixture in a food processor or blender until completely smooth and creamy.
Sauté Spices
- Heat oil in a pan over medium heat. Add cumin seeds and dry red chilies; sauté briefly until fragrant. This step enhances the aromatic complexity of the chutney.
Finish the Chutney
- Pour the blended date mixture into the pan with the spices. Add black salt and red chili powder; stir well. Simmer for 5-7 minutes, stirring occasionally, until the chutney reaches your desired consistency. Add more water if needed to adjust the consistency. Stir in black pepper just before serving.
Serve and Enjoy
- Your delicious Khajoori Chutney is ready! Serve with your favorite Indian snacks like aloo tikki, papri chaat, or paranthas. Enjoy the burst of flavors!
Recipe Notes
Expert Tips
- For a richer flavor, use Medjool dates. Their intense sweetness will elevate the chutney.
- Adjust the amount of red chili powder and black salt to your preferred level of spice and saltiness. Start with less and add more to taste.
- If you don't have tamarind pulp readily available, you can substitute with 1-2 tablespoons of tamarind paste. Adjust the water accordingly.
- To store the chutney, allow it to cool completely before transferring it to an airtight container. It will last for up to a week in the refrigerator.
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Recipe Nutrition
Sodium: 955mg
Neha Paliwal
Articles: 87
4 Comments
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Looks so good! Can’t wait to try it.
Wow, this looks fantastic!
This is perfect! Can’t wait to taste it.
Such a beautiful dish! Can’t wait to try it.