Dates & Tamarind Chutney | Khajoor Imli KI Chutney
(Inclusive of all taxes)
Tamarind Pulp
Dates Paste
Fennel Seed Powder
Sugar (chini)
Red chilli powder (Lal mirch powder)
Salt (Namak)
To ensure that the Dates & Tamarind Chutney stays fresh for as long as possible, store it in a cool and dry place, and don't forget to refrigerate it. Oh, and one more tip - always use dry spoons while serving. Trust me, it makes a difference!
Best before: 12 months from the date of packaging
Tamarind Pulp
Dates Paste
Fennel Seed Powder
Sugar (chini)
Red chilli powder (Lal mirch powder)
Salt (Namak)
To ensure that the Dates & Tamarind Chutney stays fresh for as long as possible, store it in a cool and dry place, and don't forget to refrigerate it. Oh, and one more tip - always use dry spoons while serving. Trust me, it makes a difference!
Best before: 12 months from the date of packaging
Recipe of Dates & Tamarind Chutney | Khajoor Imli KI Chutney
The same way nani did — just lab-tested and sealed.

Manual Cleaning & Sorting
Tamarind and pitted dates are sorted manually for cleaning purposes to eliminate all the undesired particles for quality raw materials.

Soaking in Boiling Water
The cleaned tamarind and dates are soaked in boiling water for around 2.5 hours.

Hand-made Pulp Extraction and Date Paste Preparation
The soaked tamarind is extracted by pressing manually through a sieve and making a pulp from it. The soft dates are separately ground in a mixer to make a date paste.

Cooking, Spices & Sugaring

Lab Tested
After the Chutney is ready, Each batch undergoes lab testing to meet food safety and quality standards, ensuring hygiene, shelf stability, and consistent taste in every container.

Packaging
After approval, the pickle is securely sealed, labelled, and packed. The barni then begins its journey from our kitchen to your home, authentic and flavour-rich.



