How to make Khajur Di Chutney -

Sweet and spicy chutney made with dates.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Dates (खजूर), Bay leaves (तेज पत्ते )

Cuisine : Punjabi

Course : Pickles, Jams and Chutneys

For more recipes related to Khajur Di Chutney checkout Chutney. You can also find more Pickles, Jams and Chutneys recipes like Chilli Jam Moutabel Adrak aur Aam ka Lachchewala Achaar Anjeer Ki Chutney

Khajur Di Chutney

Khajur Di Chutney Recipe Card


Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

Prep Time : 11-15 minutes

Cook time : 6-10 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Tangy

Ingredients for Khajur Di Chutney Recipe

  • Dates stoned and roughly chopped 250 grams

  • Bay leaves 2

  • Black cardamoms 2

  • Cloves 4

  • Dry ginger powder (soonth) 1 teaspoon

  • Fennel seeds (saunf) 1/2 teaspoon

  • Black salt (kala namak) 1/2 teaspoon

  • Kashmiri red chilli powder 1/2 teaspoon

  • Jaggery (gur) grated 1/4 cup

  • Roasted cumin powder 1 teaspoon

  • Ghee 1 tablespoon

  • Cumin seeds 1/2 teaspoon


Step 1

Cook the dates with two cups water till they soften. Add bay leaves, black cardamoms, cloves, dried ginger powder, fennel seeds, black salt, red chilli powder, jaggery and roasted cumin powder and stir well.

Step 2

Cover and cook till thick. This way it will be able chunky and not smooth.

Step 3

If you want a smooth chutney, then add more water and cook till the mixture becomes thick. Set aside to cool down to room temperature.

Step 4

Grind to a puree and strain through a fine sieve. Heat the ghee in a small non stick pan and sauté cumin seeds till they change colour.

Step 5

Add it to the chutney and mix. Cool the chutney and serve as accompaniment.

Step 6

You can store it in air tight container in refrigerator.

website of the year 2013
website of the year 2014
website of the year 2016
MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.