Amli Ni Chutney Gujarati
Gujarati sweet tamarind chutney with jaggery and dates. Essential farsan accompaniment — thicker, sweeter than North Indian version, pairs with all Gujarati snacks.
Ingredients
- Dates (optional) — 60 g (whole)
- Tamarind — 100 g (whole)
- salt (optional) (whole)
- Jaggery — 100 g (whole)
Method
- Soak the tamarind in warm water for 20 minutes, then squeeze out the pulp and strain to remove fibres and seeds.
- Roughly chop the dates and add them to the tamarind pulp along with the jaggery.
- Add a little water and simmer this mixture on low heat for 10-12 minutes, stirring often, until the jaggery melts and everything blends into a thick pulp.
- Add salt and mix well, then simmer for another 2-3 minutes till the chutney thickens and coats the back of a spoon.
- Cool completely, then grind to a smooth thick chutney if a finer texture is needed.
- Once fully cooled, transfer the chutney to a sterilised airtight container and refrigerate; serve chilled or at room temperature with farsan, chaat, samosas or theplas.
Common questions
- How many calories in one plate of Amli Ni Chutney Gujarati?
- 105 kcal per plate.
- How much cooking time?
- 25 min — 10 min prep, 15 min cooking.