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Monday, June 15, 2015

Sweet Tamarind Chutney / Saunth Chutney

Sweet Tamarind Chutney also called as Saunth Chutney in North India is a side dish for All kinds of Chaats, Samosa's, Kachori's and even they are served along with Pakora's. The dry ginger powder or ginger has been tempered along with Tamarind pulp and Jaggery that is why it is called as Saunth Chutney by North Indian's. This chutney taste sour as well as equal amount of sweet and little spicy because of the other ingredients. You can store this chutney in a air tight container which will lasts good for atleast 3-4 months.

Preparation Time : 10 min
Soak Time             : 30 min
Cooking Time       : 10 min
Makes                    : 1 Bowl

Ingredients ::

English Name For Ingredients
Hindi Names For Ingredients
Seedless Tamarind
1/2 Cup
1/2 Cup
Cumin Seeds
1/2 tbsp
Chilli Powder
लाल मिर्च पाउडर
1/2 tbsp
A Pinch
Dry ginger Powder
सूखी अदरक पाउडर
1/2 tbsp
1 tbsp
Rock salt or Black Salt
नमक/ काला नमक
To taste

Preparations ::

  1. Soak tamarind in water for at least 30 minutes to one hour. Squeeze it nicely and remove the thick pulp of tamarind using strainer and keep aside.
  2. Heat a pan and add oil, when it is heated add cumin seeds, Chilli Powder and dry ginger powder or a Small Piece of Ginger.
  3. Add tamarind pulp and saute it nicely. Allow it cook for 2-3 minutes.
  4. Add jaggery and mix well. It will start melting, you can reduce your flame to low at this point.
  5. Add asafoetida and salt and cook for around 4 minutes. This mixture will turn black from brown and thick in consistency.
  6. Turn off the flame. Allow it to cool and store in a air tight container.

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