Tamarind Date Chutney (Instant Pot)


Tamarind date chutney, also known as imli khajoor chutney, is a spicy, sweet, and tangy sauce perfect for drizzling overtop chaat or serving alongside an Indian snack. This recipe is naturally sweetened – no added sugar here!

I’m sharing the simplest way to make this chutney, a pour and cook instant pot recipe that takes minutes to make.

tamarind date chutney

What is Tamarind Date Chutney?

There are so many types of chutneys, but I’d say the two most well-known are Green Chutney and Tamarind Chutney.

I’ve already shared a recipe for Tamarind Chutney made with sugar/jaggery. Now, I’m sharing a recipe for Tamarind Date Chutney, which is sweetened only with dates.

Even though this recipe is not loaded with sugar, it’s still perfectly sweet. I recently served this chutney with Lazy Tikki to friends and they loved it – they had no idea the chutney was made without sugar! You can, of course, always add sweetener at the end if you’d like.

You can serve this khatti meethi chutney (sweet and sour chutney) with Chaat Recipes, like pani puri, with samosa, aloo tikki.

Why is this Tamarind Chutney the best?

Yes, I’m biased but I really do think this is the best tamarind date chutney for a few reasons.

  1. It’s naturally sweetened and perfectly sweet! The dates are what give this chtuney it’s sweeteness and my ratios of dates to tamarind are perfect (tested this recipe many times, so I know you’ll love it!).
  2. It’s so easy to make! The instant pot makes this chutney a breeze to whip up.
tamarind date chutney

Tamarind Date Chutney Ingredients

  • Medjool Dates: I use 8 ounces of pitted Medjool dates to make this chutney. This comes out to around 12 to 15 dates – they can vary quite a bit in size and so I suggest weighing them if you’d like to follow my exact recipe. I remove the pits and then weigh out 8 ounces. If you don’t care about being exact, you can always estimate and then adjust the sauce at the end – you may need to add a bit more water if it’s thick, or increase the spices.
  • Tamarind Paste: I have tested this recipe using two different brands of tamarind paste, but I think any brand will work. My personal favorite brand is this organic tamarind paste from Pure Indian Foods. I’ve also made this chutney using the brand Tamicon, which I found at my local Indian grocery store. Again, any brand is likely to work as long as you are weighing out ¼ cup or 2.7 ounces.
  • Spices: roasted cumin powder, ginger powder, salt, black pepper, black salt, cayenne


How to Make Tamarind Date Chutney:

  1. Put all of the ingredients in the instant pot and give it a stir.
  2. Pressure cook!
  3. Blend.

That’s it! Here are a few pictures to show you how truly easy this is.

how to make date chutney
tamarind date chutney

Expert Tips for Making Tamarind Date Chutney:

  • Make sure to use good quality Medjool Dates. You want them to look nice and plump, not completely dried out. I buy organic Medjool dates from Costco.
  • Make sure to pit the dates and then weigh them. I suggest using 8 ounces of dates after the pits are removed. This provides the perfect amount of sweetness.
  • This recipe calls for Roasted Cumin Powder which is much darker and more fragrant than regular cumin. Please do not substitute this. I use roasted jeera in a lot of my recipes – it’s worth having around!

How to Store this Chutney:

You can store this chutney in an airtight container in the fridge for a week, or freeze it and use it within a few months. I like to freeze it in this silicone container (I also use this when I make Onion Masala).

how to store chutney

What to Serve with Tamarind Date Chutney?

You can use this sauce as a dip or topping with any Indian snack or Chaat Recipe! Here are some ideas:

tamarind date chutney

Instant Pot Tamarind Date Chutney

tamarind date chutney

Instant Pot Tamarind Date Chutney

5 from 9 reviews
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Course Condiment
Cuisine Indian



  • Put all of the ingredients in the instant pot and give it a stir.
    tamarind date chutney
  • Close the lid, and cook for 10 minutes at high pressure.
  • Quick release.
  • Turn off the instant pot, and one the mixture stops steaming, use an immersion blender to puree the mixture.
    tamarind date chutney
  • Let it cool down in the pot, and once it comes to room temperature, pour it into a container.


Make sure to pit the dates and then weigh out 8 ounces.
For longer storage (3 to 4 months), you can freeze the chutney using this silicone mold and keep it in a ziplock bag or glass container until you plan to use it.
Did you make this recipe?Tag @myheartbeets on Instagram and hashtag it #myheartbeets!

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About Ashley

Hi, I’m Ashley. Thanks for being here! I truly believe that food brings us closer together. Gather around a table with good food and good people, and you’ll have the ingredients you need to create some happy memories. My hope is that you find recipes here that you can’t wait to share with family and friends.


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  1. Lorna Kurien says

    Ashley, this tamarind date chutney is not indian. There’s an easier way. No need for pressure cooker. Put a ball of tamarind in a bowl with half a glass of water. Put in microwave for a minute. Squeeze out tamarind in a strainer. Add jaggery to taste, or dates, mejdool dates are too expensive. In the microwave again till dates soften. Crush them. Add black salt, chilli powder, roasted ground jeera, and chaat masala.

    • Ashley - My Heart Beets says

      Hi Gaurav, just curious but did you actually try this recipe? I “come about” my recipes by testing them many times in my kitchen. This one, in particular, was approved by my parents, my husband, and several of my friends so I’m not sure why it doesn’t taste “Indian” to you. This may not be the right blog for you 🤷🏽‍♀️

  2. Chance says

    5 stars
    Love that this is a date-sweetened chutney. I’ve made this twice to use with the lazy tikki. The second time I made a double batch and reduced the water 1 1/2 cups for a slightly thicker chutney with more punch. I also added the 1/2 tsp garam masala from the other tamarind chutney recipe because I missed it in the first batch. Yum! This recipe freezes well.

    • Ashley - My Heart Beets says

      Hi CJ, I’ve only tested this in an instant pot but I’m sure it can be made on the stovetop with some adjustments – I’d probably start with less water. If you experiment, please let me know how it goes! I’ll be sure to update the post if I get a chance to try it on the stovetop.

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