Tamarind Date Chutney Recipe - Instant Pot Pressure Cooker
A delicious and easy dip that is both sweet and tangy at the time, prepared with tamarind, dates, jaggery and spices. This chutney is served along with appetizers such as samosa and many chaat dishes such as dahi puri or ragda patties.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Add tamarind, dates, jaggery and water to the instant pot. Close lid with vent in sealing position.
Set the instant pot to porridge mode at high pressure for 10 minutes. Let pressure release naturally.
Stir well and mash using a masher. You can also blend if the tamarind is completely seedless. Place a mesh strainer over a bowl. Work in batches to stain the tamarind date pulp. Press with the back of a spoon or with clean hands (if it is cool enough to handle).
Add the ginger, cumin, red chili powder and black salt to the strained chutney. Stir it well.
Transfer chutney to a clean glass air tight jar and store in the refrigerator. This chutney stays well in refrigerator for up to a month.
- Variation: You can make this chutney with tamarind only, and skip dates. Just double the amount of jaggery, so the proportion is 1 cup tamarind to 2 cups of jaggery. Otherwise the process remains the same.
- This chutney stores well in the refrigerator for a month.
Calories: 156kcal | Carbohydrates: 39g | Sodium: 10mg | Potassium: 180mg | Fiber: 1g | Sugar: 36g | Vitamin A: 80IU | Vitamin C: 0.4mg | Calcium: 25mg | Iron: 0.9mg