Tuesday, December 16, 2014

Tamarind Chutney or Saunth


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.

soak tamarind for sauth chutney
2: with your hands, squeeze the pulp from the tamarind in the same bowl or pan. strain the pulp and keep aside.
squeeze tamarind
3: heat oil in small pan. fry the cumin first. then add the spice powders – dry ginger powder, red chili powder
add spices for sauth chutney
4: stir and then add the strained tamarind pulp. cook for 2-3 mins.
strained tamarind pulp
5: add the jaggery and salt and cook for 4-5 mins more till the mixture thickens a bit.
preparing saunth chutney
6: when cooled, store the saunth chutney in an air-tight dry jar or container. refrigerate and serve the saunth chutney whenever required.
tamarind saunth chutney

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