Tamarind Chutney is commonly known as Saunth in Indian cuisine. It is a popular, in fact quite an essential ingredient of Chats served in India. Most homes here too use it very often with raitas and dahi vadas. For a majority of Indian families, Tamarind Chutney can be found stored stored in refrigerators at all times. It has more of sweet and less sour taste that is why it is known as meethi chutney also.
- 100 gm tamarind without seeds (imli)
- 150 gm jaggery (gud)
- ½ tsp black salt
- ½ tsp red chili powder
- ½ tsp roasted cumin seeds powder (bhuna jeera powder)
- ¼ tsp garam masala
- 2 tsp dried, peeled melon seeds
- Soak tamarind and jaggery in 1 cup water each separately for ½ an hour.
- Mash the tamarind with hand to get the extract (pulp) and strain it.
- Put the jaggery solution on heat and add tamarind pulp in it.
- Cook on low heat stirring occasionally till it becomes thick.
- Remove from heat and add salt, red chili powder, garam masala and jeera powder. If it is still a bit runny when you remove it from heat that should be fine because it thickens when it becomes cold.
- Stir in dried peeled melon seeds and refrigerate, covered until required.
Preparation Time: 30 minutes
- This Chutney has a long shelf life so it can be prepared in large quantity and stored in refrigerator to be used when required.
- Care should be taken while cooking it because it overflows out of the pan during boiling.