Learn how to make Sweet Tamarind Chutney for Chaat at home with Chef Ruchi on Rajshri Food
Sweet chutney made with mango powder, sugar and Indian spices
Amchoor ki meethi chutney or Saunth is a very popular chutney in North India. Dips and relishes are an integral part of every cuisine, but we Indians use and make so many varieties of dips, each with a different twist in taste which cannot be compared to anyone else in the world.
Saunth is a sweet chutney used in Indian chaats. It is made from dried ginger and tamarind paste, hence the name. The chutney is brownish-red in color. Modern sooth is often made with dates. However, sooth made with dried ginger adds a special flavor to the chaat and is preferred in most parts of North India.
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Ingredients:
50 gms Tamarind
1 cup Water (hot)
100 gms Jaggery
1 tsp Coriander & Cumin Seeds Powder
1/2 tsp Black Salt
1/2 tsp Ginger Powder (dry)
1/2 tsp Kashmiri Red Chilli Powder
Salt
1 tsp Sesame Seeds
Method: let's start with soaking the Tamarind in the Bowl with Water (hot) for 15 to 20 minutes. After 20 minutes add the Tamarind into the blender to make the paste.
Next, strain the Tamarind pulp (as shown in the video) and add the Water which uses soaking the Tamarind. Now add the Tamarind Pulp in the Pan for 2 to 3 minutes then add Jaggery, Coriander & Cumin Seeds Powder, Black Salt, Ginger Powder (dry), Kashmiri Red Chilli Powder, Salt. Next, boil the Chutney for 3 to 4 minutes after that add Sesame Seeds. Next turn off the Flame and your Sweet & Sour Tamarind Chutney is ready to serve.
