Khajoor Imli Ki Chutney With Panch Phoran Masala Recipe

Step 1: To begin making the Khajoor Imli Ki Chutney recipe, soak tamarind in sufficient water for 1 hour approximately and collect the pulpy water

Step 2: Discard the impurities well

Step 3: In a separate bowl, soak jaggery for almost an hour

Step 4: Crush with a fork and pass it through a sieve, discard the impurities and collect the melted jaggery in a bowl

Step 5: In a blender jar, collect dates and by adding very little water, grind to make a thick paste

Step 6: Heat a wok and add pulpy tamarind water and allow it to boil

Step 7: Once the tamarind starts boiling, add in the mashed jaggery, dates paste and salt, stir well

Step 8: Adjust the consistency as required

Step 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

Step 10: In a separate pan, heat oil and add dry red chilies and panch phoron

Step 11: Allow them to crackle

Step 12: Transfer the tempering into the chutney, turn off the gas and allow it to cool down completely

Step 13: Once the chutney is cooled, collect it in a clean and dry air tight jar

Step 14: The chutney remains good for months if stored in refrigerator and avoid using wet or moist spoon

Step 15: Serve Khajoor Imli Ki Chutney With Panch Phoran Masala Recipe along with Samosa or use it in chaats