saunth chutney or sonth chutney recipe, sweet tamarind chutney recipe


saunth chutney recipe – 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.

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

if you are looking for more chutney recipes then do check curry leaves chutney, pudina chutney, red chutney, peanut chutney, sweet green chutney and mango chutney.

tamarind chutney or saunth chutney recipe below:

4.8 from 5 reviews
saunth chutney recipe | sweet tamarind chutney
saunth chutney recipe - sweet and tangy chutney made with tamarind, jaggery and ginger powder.
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 tamarind in water overnight or for 4-5 hours in a small bowl or pan.
  2. with your hands, squeeze the pulp from the tamarind in the same bowl or pan.
  3. strain the pulp and keep aside.
  4. heat oil in a small pan.
  5. lower the flame & add cumin seeds and let them crackle.
  6. add ginger powder, red chili powder, asafoetida.
  7. stir and add the strained tamarind pulp. cook for 2-3 mins.
  8. add the jaggery and salt and cook for 4-5 mins more.
  9. the mixture would thicken. let the saunth chutney mixture cool.
  10. 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.
1. you can have the consistency of the sweet chutney as per your choice. simply alter the amount of water and make the saunth chutney slightly thin or thick as per your requirements.
2. if jaggery is not available then as an alternative option you can add sugar. the taste will be little different. the amount of sugar depends upon sweetness of sugar and the sourness of tamarind. so add the sugar as per requirement.
3. the recipe can be doubled.

{ 21 Responses }

  1. Ameena R says

    Love all your recipes. I’m a frequent visitor of your blog. The food recipes and the pics are simply awesome. Thank you! :)

  2. Lisa says

    I’ve made this twice. The second time I was in a hurry and I pulled the tamarind into pieces and soaked it in very hot water for under an hour. It squeezed out perfectly.

    Also, I used fresh ginger instead of dried and cooked it with the jeera seed. Then mashed them both with a mortar and pestle with a bit of black salt before adding back to pan and then following the recipe exactly. It came out perfect! (I needed help at Indian grocery since no product had the words “jaggery” on the label. At my stored it is shown as “Punjabi sakkar” )

    Thank you so much for the simple and delicious recipe!

    • says

      thanks lisa for the feedback. like you have done, tamarind when soaked in hot water for 30 minutes, squeezes out very well. usually dry ginger is used. but even fresh ginger can be substituted. punjabi shakkar is ground jaggery.

  3. geethanjali says

    wow itz my fav and thatz wat i was looking for …. it seems yummiiiiii ……. going to try soon…. :)

  4. Neha says

    Hi, the recipe looks soo good and pics remind me of home with the panipuris in the background!. I have a question.. Can I use sugar instead of jaggery as I dont think I will be able to jaggery in Sydney anywhere. Also, if I can use sugar then how much.. Thanks, for the recipe my mouth is salivating wih the idea of chaat :)

    • says

      thanks neha for appreciating the chutney recipe. yes, you can sugar instead of jaggery. but taste will be little different. amount of sugar depends upon sweetness of sugar and also on sourness of tamarind. so you can taste and add the sugar as required.

  5. says

    This is a must have in my kitchen whenever I plan to make chaat or bhel, I add sugar in place to Jaggery even though I know jaggery is healthy still I am unable to convince the taste buds of my picky family :)