Saunth or Sweet Tamarind Chutney (Dip) is a must go with Indian Chaats.

Despite having all the ingredients at home I never really tried making this. Never knew it was so simple to make until Mom taught me this time. That’s when I felt that some things seem so difficult till we try them. So, go ahead give this Sweet Tamarind Chutney a try and relish with Dahi Vadas (the recipe I posted yesterday) or your favourite Chaat.

Preparation Time  2-3 hours (for soaking tamarind)
Cooking Time  7-10 minutes
Main Ingredient  Tamarind
Course  Condiment
Level Of Cooking  Easy

Ingredients                                                                  

• Tamarind (Seedless)  1/2 cup
• Water  1 cup
• Cooking Oil  1 teaspoon
• Hing (Asafoetida)  a pinch
• Cumin Seeds  1/2 teaspoon
• Ginger Powder  1/2 teaspoon
• Red Chilli Powder  1/2 teaspoon
• Black Salt  to taste
• Jaggery (alternative, half quantity sugar)  1 cup (or more – basis the sweetness you prefer)

Method

Step 1
Soak tamarind in warm water for 2-3 hours in a bowl. Squeeze the pulp from the tamarind with your hands in the same bowl. Strain the pulp and keep aside.

Step 2
Heat oil in a pan (kadhai). Lower the flame and add cumin seeds and let them crackle. Add asafoetida (hing), ginger powder and red chili powder and stir. Add the strained tamarind pulp. Cook for 2-3 minutes. Add the jaggery (alternative, sugar) and black salt and cook for 4-5 minutes more (till the mixture thickens). Let the chutney cool.

Enjoy with your favourite chaats! 🙂

[PS: You can store the Saunth (Sweet Tamarind Chutney) in an air-tight container in refrigerator for 3-4 days.]