sharing a home recipe of a tamarind chutney popularly known as saunth chutney or sonth chutney in north india. this sweet tamarind chutney is spiced with dry ginger powder. dry ginger or dry ginger powder is also called as saunth or sooth in hindi. hence the name of this chutney.
saunth chutney is often used in north indian chaat snacks like dahi papdi chaat, dahi bhalle, dahi vada, aloo tikki chaat. its also served with samosas, kachoris and pakoras. the chutney is slightly thick with a smooth texture. it has the sourness of tamarind balanced with the sweetness of the jaggery and the earthiness and mild hotness coming from the dry ginger powder, cumin and red chili powder.
there is another variation of saunth made with amchur-dry mango powder. i have never tried making this variation.
at home we make saunth chutney with tamarind this way. i also make another variation of tamarind chutney with dates. have already posted the tamarind dates chutney recipe.
make saunth chutney and store in an air-tight bottle in the fridge and it lasts good for 4-5 months. here i have used dried tamarind. you can also make saunth with tamarind paste or concentrate. depending on the tartness of the concentrate or paste, you will have to adjust the quantity of water and jaggery.
lets start step by step tamarind chutney or saunth chutney recipe:
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.
tamarind chutney or saunth chutney recipe below:
- 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
- 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.
the recipe can be doubled.