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This sweet and tangy chutney is a must with any chaat. Balance is the key for this chutney, so adjust the quantities according to your personal taste preference. Recipe adapted from Tarla Dalal's site:


2 cup

Total time

30 minutes


  • 2 cups dates (- chopped (deseeded))
  • ¼ cup tamarind (pulp)
  • 1 cup Jaggery ((adjust as per taste))
  • 1 tsp chili powder (Red)
  • a pinch Asafoetida (Hing/)
  • to taste Salt


  1. In a saucepan, combine all the ingredients along with 4cups of water. Bring the mixture to a boil, lower the heat and simmer for 20~25 minutes or until dates are very very soft.
  2. Cool the mixture and blend it into a smooth paste. Strain through a sieve to remove any strings or seeds.
  3. Store in an airtight container in the fridge for 2~3 weeks.
  4. View the recipe instructions at Cook's Hideout

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