|Tamarind Chutney, Saunth Chutney Recipe|
This chutney is also known as Saunth or sonth chutney because it uses dry ginger powder(Saunth) which is easily available in market. You may skip it and prepare tamarind chutney with other spices.
Tamarind (Imli) pulp-1 sachet (100 gm) (Also you can use imlee stems available in market)
Gur/ Shakkar/ Sugar-200 gm
Kishmish (raisins)-10-12 pc
Chhuara (dry dates)-2 pc
Magaz-1 tea spoon
Water- 1 1/2 cup
Salt-1 table spoon
Red chilly powder- 1 tea spoon
Garam masala-1 tea spoon
Cumin seeds-1 table spoon
- Soak the tamarind stems in hot water for 15 minutes and take out its pulp or you can use ready to use pulp.
- Dry roast cumin seeds on a hot flat pan and grind it to powder using a rolling pin.
- Chop the dry dates (Chhuara) and keep a side.
- Heat a pan, add water, tamarind pulp and let it boil at high flame.
- After a boil, turn the flame at low and add salt, red chilly powder, roasted cumin powder, garam masala, gur/ shakkar/ sugar.
- Now cook, cook and cook the mixture at low flame for about 15 minutes.
- Add the raisins, magaz and chopped dry dates to the chutney and cook for another 1 minute.
- Close the flame and let the ready chutney cool up to the room temperature.
- Tamarind Chutney, Saunth Chutney Recipe is ready to be serve or stored in a bottle or jar.