How to make Khajur Di Chutney -
Sweet and spicy chutney made with dates.
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 Quick Chilli Pickle Anar Hummus Onion Red Chilli Chutney Beetroot 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
Method
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.
Nutrition Info
Calories : 704 Kcal
Carbohydrates : 131.8 gm
Protein : 5.1 gm
Fat : 17.3 gm
Other : Fiber- 22.6gm
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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 www.sanjeevkapoor.com 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.
