Saunth chutney is a sweet sooth prepared in different ways but key ingredient is always tamarind or dry mango pieces. This chutney is used in Indian chats and Indian snacks. Not only in India but also in Latin America this chutney is famous. Dates and Jaggery add sweetness to tamarind and some spices like red chilly powder make it spicy.
Let’s Get Started:
Soak tamarind in 2 cups of water for 3-4 hours.
- 1 cup tamarind (Imli)
- 8 to 10 seedless dates (khajoor)
- 1/2 cup jaggery (Gurr)
- 1/2 tsp salt
- 1/2 tsp ginger powder (saunth)
- 1 tsp rock salt (kala namak)
- 1/2 tsp red chilli powder
- Heat a pan. Add water soaked tamarind, 8-10 dates and 1/2 cup jaggery with 3 cups of water. Cover the pan and let it boil.
- Mix it well and cook for 8-10 minutes.
- Now strain the chutney in a bowl with strianer.
- Grind the pulp left in the strainer and strain it again by adding some water to the residue.
- Boil the chutney again for 5-7 minutes by adding half cup water. Add 1/2 tsp salt, 1/2 tsp red chilly powder, 1/2 tsp ginger powder and 1 tsp rock salt to it.
- When the consistency is good, turn off the flame and let it cool down to store in a jar.
- Chutney is ready. You can store it for months.
Serve this chutney with Chat Papri, kachori or Samosa. Try & share your views in the comment section.