Tamarind - Date Chutney ( Sweet Indian Chutney)

"The quantities are guesstimates. You can adjust everything for your taste. Updated 4/3/06 - Addition of ginger powder. Improved the steps"
photo by sadhaka photo by sadhaka
photo by sadhaka
photo by Sana7149 photo by Sana7149
Ready In:
2hrs 15mins




  • Place the jaggery, dates and water in a deep boiling pan for about 2 hours.
  • After the dates become smooth, blend in a mixer till smooth.
  • Strain and transfer to the pan again.
  • Add the tamarind paste and seasoning.
  • Boil till thick enough to coat the back of a spoon thinly.
  • Cool again. Store in clean airtight bottles and refrigerate.
  • Shelf life of about a month in the refrigerator.
  • * Here, I have used tamarind paste. But in case you do not have tamarind, soak the tamarind in water and extract its paste.
  • What I usually do is use dry tamarind powder which I get from Indian grocery stores.

Questions & Replies

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  1. This is a real winner in my book!<br/>I left the lid off the date concoction for cook time of two hours. I wasn't sure whether to keep lid on or off. A lot of the water evaporated so I ended up having to add water because it was very thick.<br/>The flavor after a night in the fridge...one word: WOW. <br/>I made this chutney along with Cilantro Mint chutney to go with Samosas and Chickpea Fritters.<br/><br/>This Tamarind-Date Chutney would be good just to have a staple in the fridge. I can see it going well with a lot of things. It's almost like jam only way better with it's sweet and sourish plum like tang! <br/>It makes a pretty big batch, too.
  2. Wonderful and delicious in every way. It was absolutely perfect with the Indian Samosa's #15348. I actually didn't have any tamarind paste, but I was able to get a package of tamarind pods. I have never used these before, but I soaked them in water as suggested and scraped the paste off of the seeds after they softened. I ended up with only half the amount that the recipe called for, but it still turned out great. Thanks for posting this recipe.
  3. wow its delicious
  4. How delicious this is! I made it as a component of the dressing for Sana's Fruit Chaat, but I am so grateful that I have a jar of it for other uses. It is rich and thick and sweet without being cloying and, as a bonus, is very low in calories and has hardly any fat. Plus, your house will smell wonderful while it is cooking.
  5. Thank you for posting this recipe. I had this at a friends place with samosas and loved it! Now I have the recipe! I made this a couple of days ago and it turned out better than hers.


An Indian living in the US for the past couple of years. A full time graduate student. Love to cook. Cook lunch and dinner every day but really love it when we have guests for lunch or dinner. When I have guests, I allow myself to prepare a 3 or four course meal , not otherwise :).
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