Saunth chutney recipe | sweet tamarind chutney

• Produce

  • 1 pinch Asafoetida
  • 1/2 cup Tamarind, seedless

• Baking & Spices

  • 1/4 tsp Red chili powder
  • 1 Rock salt

• Oils & Vinegars

  • 1 tsp Oil

• Nuts & Seeds

  • 1/2 tsp Cumin seeds

• Liquids

  • 1 3/4 cups Water

• Other

  • 7 to 8 tablespoon jaggery ((gud or as required - adjust as per your taste
  • ½ teaspoon saunth powder ((ginger powder

Found on vegrecipesofindia.com

Description

Directions

• soak tamarind in water overnight or for 4-5 hours in a small bowl or pan.
• with your hands, squeeze the pulp from the tamarind in the same bowl or pan.
• strain the pulp and keep aside.
• heat oil in a small pan.
• lower the flame & add cumin seeds and let them crackle.
• add ginger powder, red chili powder, asafoetida.
• stir and add the strained tamarind pulp. cook for 2-3 mins.
• add the jaggery and salt and cook for 4-5 mins more.
• the mixture would thicken. let the saunth chutney mixture cool.
• when cooled, store the saunth chutney in an air-tight dry jar or container. refrigerate and serve the saunth chutney whenever required with chaat or snacks.