Saunth Chutney or Tangy Tamarind Chutney

One of the famous chutneys that is often consumed with Indian meals or street food like chaat is the Saunth Chutney or Tamarind Chutney. It gets its aromatic flavours from Jaggery, wet tamarind, cumin seeds but its name comes from an important ingredient other than tamarind of course – ginger or dry ginger powder!

It is elaborately used over north Indian street foods like papri chaat, aloo(potato) chaat, aloo tikki or many other Indian recipes.

Here’s how you can make it and store it for at least 2-3 weeks.

INGREDIENTS NEEDED

Wet Tamarind ½ a cup (soaked in 2 cups water)
Jaggery ½ Cup
Fresh ginger grated or dry ginger powder 1tbsp or 1 tsp
Cumin seeds 1 tsp
Hing or Asafetida a pinch
Salt 1 tsp or as needed
Red chili powder 1 tsp
Oil 1-2 tbsp
Black Salt ½ tsp
Saunth Chutney2

METHOD

  • Once the Tamarind is soaked in water for around 4-5, you can soak it overnight also, strain the pulp and keep aside
  • In a pan heat the oil, crackle the cumin seeds, add grated ginger or dry ginger powder, red chili powder and Asafetida
  • Add the tamarind pulp, jiggery, salt and black salt and cook for 7-8 minutes till the mixture thickens
  • Keep stirring in between. At the end or around 8-10 minutes you will see the chutney fully done
  • Keep it aside and let it cool down
  • Store in an air-tight container and refrigerate
  • Use whenever making chaat or just add to your yogurt and enjoy!

Make one for yourself and refrigerate it! 

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