Tamarind Chutney (Saunth)
Tamarind Chutney (Saunth) is a sour, sweet and tangy chutney which makes a great addition to chaat. It is a quick and easy recipe which comes together in less than 20 minutes. You can add dry fruits to it as well or you can use only tamarind and jaggery for it.
Servings: 250 gram
Ingredients
- 70 gram jaggery gur, coarsely chopped
- 100 gram tamarind imli
- 2-3 dried dates chuara, coarsely chopped
- 1½ tsp muskmelon seeds giri
- 1½ tsp raisin kismis
- ½ tsp red chili powder
- to taste black salt
- 1 cup water
Instructions
- 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.
- 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.
- Heat a thick bottom pan, and transfer the strained pulp mixture, jaggery, chopped chuara, melon seeds, raisins, red chili 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.
Notes
- 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.
- You can also replace jaggery with bura or khand for a rich texture and taste. Try replacing it with the same amount of sugar with khand and adjust if required.