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.
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- 100 grams seedless Tamarind (Imli)
- 150 grams Jaggery (Gud)
- ½ teaspoon Black Salt
- ½ teaspoon Red Chili Powder
- ½ teaspoon Roasted Cumin powder (Bhuna Jeera Powder)
- ¼ teaspoon Garam Masala
- 2 teaspoon Melon seeds, dried and peeled
- Water, as required
Procedure for making Tamarind Chutney
- 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 with a steel strainer.
Note: You may use this steel strainer.
- 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
Serves: 2 – 3
- This chutney has a long shelf life so it can be prepared in large quantity and stored in an air tight jar in refrigerator. You may use this air tight jar for storing this chutney.
- Care should be taken while cooking it because it overflows out of the pan during boiling.