Saunth Chutney Recipe: Sweet and Tangy Tamarind Chutney

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Saunth Chutney, also known as Imli ki Chutney, is a classic Indian condiment that’s sweet, tangy, and packed with flavour. It’s a versatile chutney that’s a popular accompaniment to many Indian snacks and street foods. This recipe yields a mouth-watering chutney that can elevate the taste of your favourite snacks.

CourseCuisineServingsPreparation TimeCooking TimeCalories
CondimentIndian8-1015 minutes15 minutes80 kcal

Ingredients:

  • 1 cup tamarind pulp (from soaked tamarind)
  • 1 cup jaggery (gur), grated
  • 1 teaspoon cumin powder (jeera)
  • 1/2 teaspoon ginger powder (saunth)
  • 1/2 teaspoon red chili powder (adjust to taste)
  • 1/2 teaspoon black salt (kala namak)
  • 1/2 teaspoon roasted cumin seeds (for garnish)
  • Salt to taste
  • Water, as needed

Method:

  1. Prepare Tamarind Pulp:
    • Soak a ball of tamarind (about the size of a small lemon) in warm water for 30 minutes.
    • Squeeze the soaked tamarind to extract the pulp. Strain it to remove any seeds or fibers.
  2. Cook the Chutney:
    • In a pan, combine the tamarind pulp and grated jaggery.
    • Cook over medium heat, stirring continuously, until the jaggery melts and the mixture thickens.
    • Add cumin powder, ginger powder, red chili powder, black salt, and regular salt. Mix well.
    • Continue to cook, stirring, until the chutney reaches a thick, saucy consistency. This should take about 10-15 minutes.
  3. Cool and Garnish:
    • Remove the chutney from the heat and let it cool to room temperature.
    • Once cooled, transfer it to a serving bowl.
  4. Serve:
    • Garnish with roasted cumin seeds.
  5. Enjoy:
    • Use Saunth Chutney as a dip or drizzle it over your favorite chaats, samosas, pakoras, or snacks.

Saunth Chutney is a delightful combination of sweet and tangy flavors, making it a must-have accompaniment for many Indian street foods and snacks. This homemade chutney allows you to adjust the spice and sweetness to your liking, enhancing your culinary experience.

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