The samosa you bought, wouldn’t taste the same; the chat or pakoras you made will also not taste the same, if not accompanied by the sweet and sour chutney. Yes, you guessed it right; I am talking about saunth chutney or tamarind chutney. It is the same chutney that you see in the weddings and your mouth drools for the chat or tikki on which it is poured. Tamarind chutney is traditionally made from tamarind and saunth (dried ginger powder), hence the name saunth chutney. It tastes so magical that it can convert a simple basic thing into scrumptious dish, be it curd or fruits etc. You too can make this chutney by following this simple recipe.
Tamarind Chutney Ingredients
|Jaggery/ Gur||1 cup|
|Vegetable Oil||1 teaspoon|
|Carom Seeds/Ajwain||½ teaspoons|
|Ginger Powder / Sonth Powder||2 teaspoons|
|Aniseed / Saunf||1 teaspoon, coarsely powdered|
|Cumin powder||2 teaspoons|
|Red Chilli Powder||1 teaspoon|
|Rock Salt||½ teaspoon|
|salt||1 ½ teaspoons|
|Melon seeds||1 tablespoon|
- Soak tamarind in 2 cups of water. Mash it to take out the pulp.
- Strain the pulp through a strainer.
- Heat oil and put hing in it. Saute it for few seconds.
- Add tamarind pulp, sugar and jaggery. Let it cook at low flame till thickens to coat the spoon.
- Add all the spices, melon seeds and cook for another 5 minutes.
- Store in dry glass container.
- It remains good for more than 6 months, if cooked and stored properly.