Date Tamarind Chutney Recipe in Electric Pressure Cooker | Sweet Chutney for Chaat

Date Tamarind Chutney is also known as Sweet Chutney. This chutney is extensively used in chaats, samaosa, bhel poori, pani poori, sev poori or pakoras. This chutney is sweet, sour, and tangy in taste.

Traditionally, this chutney is slow-cooked. Nowadays it is prepared very easily in just 30 mins, using the electric pressure cooker. You can prepare and store this chutney in bulk for up to 3 months in the refrigerator in an airtight container. If chutney is frozen as cubes it can be stored in the freezer for above 6 months. Almost all North Indian chaats, snacks are incomplete without this chutney. So prepare it in advance and store it for a longer time and enjoy.

Regular Pressure Cooker Method:

In the regular pressure cooker, pressure cook date, jaggery, tamarind, water for 5 whistles. The remaining steps are the same.

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Now let us see how to cook this recipe.

Date Tamarind Chutney Recipe in Electric Pressure Cooker | Sweet Chutney for Chaat

Print Recipe

Sweet and tangy date tamarind chutney for chaat.

• CuisineNorth Indian

Servings	Prep Time
3 cups	10 min

Cook Time

20 min

Servings Prep Time 3 cups 10 min

Cook Time 20 min

Date Tamarind Chutney Recipe in Electric Pressure Cooker | Sweet Chutney for Chaat Print Recipe Sweet and tangy date tamarind chutney for chaat. CuisineNorth Indian Servings Prep Time 3 cups 10 min Cook Time 20 min Servings Prep Time 3 cups 10 min Cook Time 20 min

Ingredients

• 8 Dates big size
• 1/2 cup Tamarind deseeded
• 3/4 cup Jaggery grated
• 1 tsp Chili powder
• 1 tsp Fennel seed powder
• 1 tsp Rosted cumin powder
• 1 tsp Dry ginger powder/Sukku
• Black Salt to taste

Servings: cups

Instructions

1. Into the inner pot, add deseeded dates, tamarind, jaggery, 2 cups water, and mix all thoroughly.
2. Close the lid. Turn VENT to the SEALING position. Select PRESSURE COOK mode on HIGH for 10 mins. Natural Pressure Release.
3. When the red valve drops, open the lid. The date and tamarind are cooked well.
4. Transfer it to a mixer jar. Add chili powder, fennel powder, cumin powder, dry ginger powder, black salt and grind it to a smooth paste.
5. I ended up adding an extra 1 and 1/2 cups of warm water while grinding.
6. Now sieve the ground paste in a bowl and discard the chunks. Date tamarind chutney is ready.

Recipe Notes

• Make sure all the seeds, stems are removed from tamarind, or else while grinding and filtering it will be difficult.
• While grinding, you may require extra water. Add warm water while grinding.
• You can store this chutney for up to 3 months in the refrigerator in an airtight container.
• If chutney is frozen into cubes, you can store it for above 6 months.
• I used organic jaggery, so added it directly.
• If tamarind is too sour, then add extra jaggery, or else specified jaggery was enough for me.

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Sweet and tangy date tamarind chutney for chaat is ready to relish.

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