These chutneys are used a lot to add taste to bhel but can be served with any other snack. This is a Sanjeev Kapoor exclusive recipe.

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Main Ingredients Dates, Jaggery (gur)
Cuisine Indian
Course Pickles, Jams and Chutneys
Prep Time 26-30 minutes
Cook time 11-15 minutes
Serve 4
Taste Tangy
Level of Cooking Easy
Others Veg

Ingredients list for Chutney

  • 1 cup Dates chopped
  • ½ cup Jaggery (gur)
  • to taste Rock salt (sendha namak)
  • ½ teaspoon Dried ginger powder (soonth)
  • Juice of ½ lemon
  • Coriander chutney:
  • 1 Large bunch Fresh coriander leaves roughly chopped
  • ½ inch Ginger roughly chopped
  • 2-3 Green chillies roughly chopped
  • to taste Rock salt (sendha namak)
  • Juice of ? lemon
  • 1 tablespoon Raw peanuts


  1. To make sweet chutney, pressure cook dates, jaggery, rock salt and dried ginger powder with 2 cups water till 3-4 whistles. Remove from heat and cool.
  2. Blend the mixture with lemon juice and a little rock salt to a smooth puree.
  3. Transfer back into the cooker and cook till the chutney thickens. Remove from heat and cool.
  4. To make coriander chutney, blend together coriander leaves, ginger, green chillies, rock salt, lemon juice, peanuts and very little water to smooth and thick chutney.
  5. Serve both chutneys with your choice of snack.

Nutrition Info

Calories 561
Carbohydrates 124.4
Protein 7.4
Fat 3.5
Other Fiber Fiber- 15.2gm