Sweet Chutney For Chaat


Sweet chutney for chaat is a recipe for the sweet version of an Indian appetiser known as chat. Chaat, literally means “tasting” or “eating”. It’s spicy, tangy, and delicious. A good chaat will leave your mouth tingling with all the various flavors packed inside it. Chutneys are key in making chaats more exciting and fun to eat. Of course there is tamarind and mint chutney (chaat masala), which are popular and common across India. So let’s make sweet chutney for chaat instead!

Sweet Tamarind Chutney | Date Tamarind Chutney For Chaat

Discover how to quickly and deliciously prepare Sweet Tamarind Chutney using the step-by-step instructions and detailed photographs. Date Tamarind Chutney for Chaat, Imli Chutney for Chaat, Khajur Imli Chutney for Chaat, and Sweet Chutney for Chaat are all great homemade sweet chutneys that lack preservatives.

Along with the Green Chutney recipe, sweet tamarind chutney is a preferred side dish for any street food chaat recipe. It is prepared with dates, tamarind juice, and jaggery and is spiced with Indian flavors. So it has a lot of flavor and can make anything plain taste fantastic. It is also sweet, spicy, and tangy. It may be used to make papdi chaat, dahi puri, masala puri, and other chaats as well as hot aloo samosas and chaats like bhel puri. Making homemade date tamarind chutney in quantity and storing it for more than a month are both completely preservative-free options.

Key Ingredients

Tamarind is one of the key ingredients and we will use it to extract a thick juice which goes into making this sweet chutney.

Date is yet another key ingredient and this helps sweeten the chutney, while also adding texture to it.

Jaggery is the other sweet flavored ingredient, that gets this tamarind chutney a syrupy consistency.

Indian spice powders like Red Chilli Powder, Coriander Powder, Cumin Powder & Chaat Masala Powder are also used.

For exact list of ingredients and measurements, check out the recipe below.

Tips & Important Notes For Making Sweet Tamarind Chutney

  • Date Tamarind Chutney is a straightforward and beginner-friendly dish. Making a large quantity of this and storing it doesn’t require much work, but for best results, read the notes and suggestions below.
  • Hot water should be used to easily and quickly soak tamarind and dry dates.
  • To ensure that the tamarind extract cooks quickly and effectively, I always maintain it thick.
  • According to how sweet you want the chutney to be, adjust the jaggery amount. Reduce the amount of jaggery if you’re using wet dates, which naturally have a sweeter flavor than dried dates.
  • Use black salt in addition to ordinary salt to improve the flavor of the chutney.

Substitutions & Variations

Although dates are not required in the sweet chaat chutney, I always use them since I enjoy the flavor and texture.

Dry ginger powder can be added in addition to the spice powders called for in the recipe.

Suggestions for Serving & Storing

Sweet tamarind chutney can be prepared in large quantities and, once chilled, should be kept in the refrigerator in an airtight container, ideally made of glass. It can be used to create chaats or served as a side dish with samosa or kachori and can be kept refrigerated for more than a month.

Recipe for Sweet Tamarind Chutney with Detailed Photographs

Add 1/4 cup tamarind and around 1/2 cup boiling water to a bowl. Allow it to soak for 10 to 15 minutes.

Add 1/4 cup deseeded dates and about 1/8 cup boiling water to another bowl. Allow it to soak for 15 to 20 minutes.

Remove thick tamarind liquid by pressing; throw away the pulp.

Make a smooth paste by grinding the soaked dates.

Heat 1 teaspoon of oil in a pan and add 1/4 teaspoons each of red chili powder, coriander powder, cumin powder, chaat masala, and black salt. Cook for 30 seconds.

Add the dates paste and tamarind extract. Mix thoroughly.

Cook over a low flame until it is boiling and thick.

Add 2 tbsp of jaggery. Blend thoroughly until it melts. If extra salt is required, check for it and add it.

Cook the chutney over a low heat until it becomes glossy and thick.

Remove from heat when it coated the back of the spoon.

Before putting it in an airtight glass jar and keeping it in the refrigerator for longer than a month, allow it to cool fully.

Recipe Notes

  • Adapt the spices to your tastes.
  • The use of oil is optional, and the spice powders can also be cooked straight with dates paste and tamarind juice.
  • You can also add saunth powder or dry ginger powder to this chutney.


In various chaat / street food dishes in India, sweet chutney—also referred to as date and tamarind chutney or meetha chutney—is a sweet and tangy condiment. When you want to satisfy the family or entertain guests, use this simple recipe for date and tamarind sweet chutney, which you can make ahead of time and store.

Ingredients for Dates in Sweet Chutney

This recipe for sweet chutney, also known as khajur aur imli ki chutney and occasionally meetha chutney, calls for dates (khajur), jaggery (gur), and tamarind pulp. This wonderful sweet chutney with tamarind is made by mixing fennel (saunf) powder, red chilli powder, roasted cumin powder, black salt (kala namak), and ordinary salt.

Make a perfectly balanced date and tamarind chutney by following the instructions in our step-by-step video.

Date and Tamarind Chutney being served from a ceramic bowl lying on a ceramic platter on a blue table with a red cotton cloth and yellow flowers in the background - Sweet Chutney Recipe

The ingredients in this simple recipe for sweet chutney, dates and tamarind, also have several health advantages.

Dates contain fiber, protein, and a very good amount of potassium. There are several applications for tamarind in traditional medicine, including the treatment of sunstroke and constipation. The tamarind plant’s parts are used to treat inflammatory diseases including arthritis. Jaggery, a healthy source of iron, is added to the sweet chutney recipe to ensure there is no dangerous refined sugar, which is crucial for health conscious people.

How to Make Sweet Chutney | How to make Date and Tamarind Chutney well

Remember to soak the tamarind (since it contains seeds and fiber) and prepare tamarind paste before you begin cooking our Yummefy-ed sweet chutney recipe. Tamarind paste is simpler to work with than whole tamarind once it has been pressure boiled.

Our unrivaled tamarind sweet chutney recipe benefits from dates’ distinct flavor. Before creating this chutney, choose dates that are plump and remove their seeds. If you don’t have dates, you can substitute extra jaggery, but the flavor of this recipe will be significantly altered. You should definitely attempt making this date-based chutney at least once.

If you’re pressed for time, you may prepare this sweet chutney recipe with dates using store-bought tamarind paste, but we like to create our own tamarind paste and advise you to do the same for a more authentic and preservative-free flavor.

Date and Tamarind Chutney consistency

Depending on its intended usage, the tamarind-based sweet chutney can be made thick and sticky or slightly thinner and more fluid. It can be made with a thick consistency for foods like samosa, kachori, and pakodas. However, for simplicity of application, it needs to be thinner in consistency in order to drizzle, mix, or pour it into pani puri or other meals like dahi batata puri, bhel puri, or papdi chaat.

This date-based sweet chutney recipe can be prepared and then kept in the refrigerator in an airtight container. It keeps nicely for up to two weeks in the refrigerator. As an alternative, you might freeze it for up to a month in an airtight container. Always remove the sweet chutney with a dry, clean spoon whenever you use it.

Sweet Tamarind Chutney Recipe

Tamarind chutney in a bowl with fried samosas.


  • Using tamarind concentrate simplifies the process.
  • A 20-minute simmer and a few spices thicken the sauce and balance the sweet and sour flavors.

I decided to make the sweet tamarind chutney that is typically served next to mint chutney at most Indian restaurants because I was so thrilled with how easy and fresh it was to make mint chutney at home.

This required a little more effort and a few ingredients from the Indian grocery, whereas the mint chutney came together quite quickly. I first required tamarind, which is a dried fruit that is used in many Asian dishes. However, I didn’t want to take the time to soak, filter, and then seed the dried fruit, so I went with a container of tamarind concentrate instead.

This sped up the process and reduced what may have taken an hour to only combining a few tablespoons of the concentrate with water. I also added salt, cayenne pepper, cumin, ginger powder, and jaggery, a hard brown sugar derived from sugarcane and date palm sap. This mixture was reduced to the somewhat thick, slightly syrupy sauce I was accustomed to after 20 minutes of boiling, and the flavor was perfect.

The deep sweetness and tang of the tamarind chutney gradually gave way to a hint of sourness, but not enough to compete with the sugary element. The sauce was finished off with cumin, ginger, and a dash of spice. I only ever used this sauce with the papadum and samosas that it is typically served with in restaurants, but now that I have a batch at home, I’m sure there are many more uses for it.


Save Recipe

  • 2 cups (16 ounces) water
  • 2 tablespoons (30ml) tamarind concentrate (see note)
  • 1 cup (155g) jaggery sugar (see note)
  • 1/2 teaspoon (1.5g) black salt or Kosher salt
  • 1/2 teaspoon (1g) cayenne pepper
  • 1/2 teaspoon (1g) ground cumin
  • 1/2 teaspoon (1g) ginger powder


  1. Just bring water to a boil over a medium-high heat source. Tamarind concentrate should be added and thoroughly mixed in. Ginger, cumin, cayenne, and jaggery should also be added. Salt and sugar should be thoroughly dissolved by stirring.
  2. Stirring occasionally, lower the heat to a simmer, and cook the mixture for about 20 minutes, or until it has thickened to the point of being somewhat syrupy. Allow 10 minutes for cooling. Use right away or put in an airtight jar and keep in the fridge for up to a month.


Most East Asian and Indian supermarkets and specialty shops sell tamarind concentrate with jaggery sugar. If you can’t obtain jaggery, you can substitute dark brown or demerara sugar.

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