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Tamarind Date Chutney

YIELD: 2 cups

This Tamarind Date Chutney pairs great with Indian chaats and appetizers and can also be used as a dip.

Recipe by: My Gourmet Story


  • 1/2 cup tamarind paste
  • 2 cups Medjool date syrup
  • 1 cup jaggery
  • 1 tablespoon ginger
  • 1 tablespoon cumin
  • 1 teaspoon paprika


1. Remove the pits from the dates and soak them in water. After an hour blend them with water and sieve to make a smooth syrup.

2. In a sauce pan add tamarind paste, date syrup, all the spices and jaggery together.

3. Add some water and cook on low flame for 15 minutes until it becomes thick but in a runny consistency.

4. Once done, cool down and this chutney is ready.

*While Medjool dates are high in natural sugars, they are low on the glycemic index thanks to a balanced amount of soluble fiber. The complex carbohydrates found in Medjool dates are digested at a slower rate, making them a source of dietary fiber and releasing energy to the body over a longer period of time.