Jaggery Tamarind Chutney (Saunth)
|70||grams of jaggery, coarsely chopped|
|100||grams of tamarind|
|2-3||chuara (dried dates), coarsely chopped|
|1½||teaspoons of muskmelon seeds|
|1½||teaspoons of raisins|
|½||teaspoon of red chilli powder|
|black salt to taste|
|1||cup of water|
|1.||Soak tamarind in 1 cup of water. Set aside for at least half an hour. In the meanwhile, coarsely chop chuara into long strands, and dry roast the melon seeds, till they pop.|
|2.||Now gently mash up the soaked tamarind in the water itself. Strain the pulp, ensuring that all the pulp is transferred to another vessel. If needed soak and wash the strained leftover pulp again with more water.|
|3.||Heat a thick bottom pan, and transfer the strained pulp mixture, jaggery, chopped chuara, melon seeds, raisins, red chilli powder and black salt to taste. Add more water if required. Now cook this mixture for 8-10 minutes till it thickens and coats the back of the spoon. Remove from the flame and allow it to cool. Store in refrigerator for 15 days or more. Use over dahi bhalla or as a dip with other snacks.|
Recipe from the repertoire of family recipe.
Dry fruits give a unique flavor to the chutney.
You can make the chutney with the same quantity of sugar or jaggery and sugar together in equal proportions.
If the chutney seems too thick add as much water as is needed to reached the desired consistency.