Tamarind Chutney , Saunth Chutney | Tamarind Sauce

Tamarind chutney is a famous Indian chutney which is made from tamarind, jaggery and some basic spices. Today I am sharing tamarind chutney in north Indian style. This chutney is also known as Saunth or sonth chutney because it uses dry ginger powder(Saunth) which is easily available in market. If you don't get ginger powder, you may skip it and prepare tamarind chutney with other spices. It also tastes very scrumptious.

I have used tamarind concentrate due to nonavailability of raw tamarind at the place I live. And also this way you can prepare it in less than 10 min. However, If you want to prepare this chutney purely home made, you may use raw tamarind for it's preparation.

This tamarind sauce is prepared at regular basis in my pantry as It is widely used in many chat and snacks recipes.
This tamarind chutney can be used with Dahi vada recipe, Corn chaat recipe, Sabudana vada recipe, paani puri, and Hara bhara kabab as accompaniment. This chutney is sweet and sour in taste.

Note - This chutney in video is for pani puri and some spices are substituted with others.

Ingredients

Tamarind concentrate - 1 cup or Seedless tamarind
Water - 2 ½ cups
Cumin powder - 1 tsp
red chili powder - ½ tsp
Ginger powder - 1 tsp
Asafoetida - ¼ tsp
Jaggery - ½ Cup or adjust as per taste or Muscovado sugar
Black salt -½ tsp or adjust as per taste

Step by step tamarind chutney recipe

Step 1. If you are using tamarind soak them in water overnight or for 4-5 hours. Mash it and drain out the pulp in a bowl. I have used tamarind concentrate, which is available easily at the place where I live and also it makes process fast.

Step 2. Heat a nonstick sauce pan over the medium flame. Add jaggery (gur) and water.
Note - add Muscovado sugar If jaggery is not available. Let it come to a boil. Then add tamarind concentrate to the boiling mixture. Stir it well. Add all spices asafoetida, cumin powder, red chili powder, ginger powder and black salt.

Step 3. Cook the mixture for 5- 6 min. This saunth chutney would have thicken now. Let the mixture cool at room temperature. You may store this saunth chutney for 1 month in refrigerators.

Recipe card - Tamarind chutney