Saunth or Imli Ki Chutney is the quintessential part of Indian cuisine. Most of the chaat dishes are served with Saunth. It should be in every Indian’s refrigerator all the time.
|Preparation Time:||30 minutes|
|Imli (tamarind)||100 gm|
|Gur (jaggery) or sugar||250 gm|
|Red Chilli Powder||1/2 tsp|
|Saunf (fennel seeds powder)||2 tsp|
|Jeera (cumin seeds)||1/2 tsp|
|Heeng (asafoetida powder)||A pinch|
|Dry Saunth (ginger) powder||1 tsp|
|Garam Masala||1/2 tsp|
|Vegetable oil||1 tbsp|
- Soak imli in warm water for 3 to 4 hrs.
- Squeeze it in your hand and strain it to extract the pulp.
- Heat oil in a sauce pan. Add jeera, heeng and wait till jeera crackles. Now add rest of the spices.
- Add jaggery, tamarind pulp and salt.
- Keep stirring the mixture until the jaggery dissolves.
- Cook for 5 to 10 minutes until the chutney becomes ketchup like thick. Saunth or Imli Ki Chutney is ready.
- Pour it in a clean jar and store in refrigerator after it is cold. Make sure to not to put wet spoon in the jar and it will last for months in refrigerator.
- Serve it with any snacks like Bonda, Tikiya , Dahi Vada etc.
- Saunth is also known as Imli Ki Chutney or Tamarind Chutney.
- Always keep some Saunth in your refrigerator to enjoy with Indian snacks.
- You can also use the ready made tamarind pulp for this recipe.