SAUNTH (TAMARIND CHUTNEY)

SAUNTH (TAMARIND CHUTNEY)

Ingredients

Tamarind 100 gm
Jaggery or Sugar 250 gm
Red Chilli Powder 1/2 tsp
Fennel Seeds Powder 2 tsp
Cumin Seeds 1/2 tsp
Heeng (asafoetida powder) A pinch
Dry Ginger Powder 1 tsp
Garam Masala 1/2 tsp
Salt 1 tsp
Vegetable oil 1 tbsp

Method

Soak tamarind in warm water for 3 to 4 hrs.
Strain it to extract the pulp.
Strain the tamarind pulp for saunth

Heat oil in a sauce pan. Add cumin seeds, asafoetida and all the spices.
Cook the spices for saunth

Add jaggery, tamarind pulp and salt.
Add jaggery to the saunth mixture

Keep stirring the mixture until the jaggery dissolves.
Keep stirring the saunth mixture

Cook for 5 to 10 minutes until the chutney becomes ketchup like thick.
Pour it in a clean jar and store in refrigerator after it is cold. Make sure to not to put wet spoon in the jar and it will last for months in refrigerator.
Store saunth in a clean jar

Serve it with any snacks like Bonda, Tikiya