Tamarind Chutney or Saunth

 

 

PREP TIME

4 hours

COOK TIME

12 mins

TOTAL TIME

4 hours 12 mins

 

RECIPE TYPE: side

CUISINE: north indian

SERVES: 1 small bowl

INGREDIENTS (measuring cup used, 1 cup = 250 ml)

• ½ cup seedless tamarind/imli, tightly packed
• 1 and ¾ cups water
• ½ tsp cumin seeds/jeera
• ½ tsp ginger powder/saunth powder
• a pinch of asafoetida/hing
• ¼ tsp red chili powder/lal mirch powder
• 7 to 8 tbsp jaggery/gur or as required - adjust as per your taste
• 1 tsp oil
• rock salt or black salt as required

1: soak the tamarind in water, overnight or for 4-5 hours.

2: with your hands, squeeze the pulp from the tamarind in the same bowl or pan. strain the pulp and keep aside.

3: heat oil in small pan. fry the cumin first. then add the spice powders – dry ginger powder, red chili powder

4: stir and then add the strained tamarind pulp. cook for 2-3 mins.

5: add the jaggery and salt and cook for 4-5 mins more till the mixture thickens a bit.

6: when cooled, store the saunth chutney in an air-tight dry jar or container. refrigerate and serve the saunth chutney whenever required.

if you are looking for more chutney recipes then do check curry leaves chutney, pudina chutney, red chutney, peanut chutney, sweet green chutney and mango chutney.