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Sweet Chutney | Dates and Tamarind Chutney | Chaat

The sweet dates tamarind  chutney is not just chutney for chats, it is multipurpose. I use this sweet chutney as a salad dressing over winter greens, cucumber and carrot salad. My daughter loves this spread with corn chips as a dip. It also makes a great taco sauce. Be sure to try this chutney with puffed riced, it is simply delicious.

Any street foods/Chaats calls for the sweet chutney. Here is the healthy sweet chutney recipe with perfect sourness from tamarind, sweet from iron rich dates and jaggery.


  • small lemon sized tamarind
  • 10 to 15 Pitted dates
  • 2 cup water
  • ½ tsp cumin seeds
  • ½ tsp dry red chilli powder or rasam Powder
  • ½ tsp fennel seeds
  • 1 tsp salt
  • 6 TBSP jaggery


  1. Wash and soak the tamarind in 1 cup of water for 3 to 4 hours.
  2. Dry roast the cumin seeds and fennel seeds and powder it using mortar and pestle.
  3. Cook the pitted dates along with 1 cup of water about 10 to 15 min.
  4. Let it cool completely.
  5. Grind the dates to a fine paste along with the water and transfer this to a pan.
  6. To this squeeze the tamarind pulp. Add the roasted jeera and saunf powder, and jaggery
  7. along with red chili or rasam powder and salt.
  8. let it boil until you get the desired consistency and then turn off the heat.
  9. You can prepare this chutney ahead of time and freeze it as cubes, you can use it as and when you need it.


  1. Jaggery quantity depends on the sourness of tamarind so add accordingly.
  2. If you feel the chutney is very sweet add more tamarind juice.
  3. You can skip saunf/sompu