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Dadi Wali Chatpati Saunth- Sweet Tamarind Chutney

Yields1 ServingPrep Time1 hrCook Time45 minsTotal Time1 hr 45 mins

INGREDIENTS
Tamarind Paste
 100 g Tamarind( seedless or with seed )
 500 ml Water
Other Ingredients
 500 g Sugar
 ½ tsp Heeng/ Asafoetida
 3 ½ tsp Salt
 3 tsp Black Salt
 2 tsp Dry Ginger Powder
 4 ½ tsp Kashmiri Red Chilli Powder
 5 ½ tsp Jeera Powder
 2 tsp Saunf Powder/ Fennel Powder
 5 g Melon Seeds(Optional)
 500 ml Water
METHOD
Making Tamarind Paste
1

Take the following in a pan:
100 gms tamarind
+500 ml water

2

Boil this for 15 minutes.

3

Keep it aside to cool. Once cool sieve it well in another pan making sure you press the tamarind to take out all its juices. Tamarind paste is ready.
Incase using store bought tamarind paste, take 50 grams paste and mix it with 500 ml water, heat this and then follow the below steps.

Making Saunth
4

Take the tamarind paste in a pan
Add
500 gms sugar
+500 ml water

5

Bring this mixture to a boil until the sugar dissolves stirring occasionally.

6

Add:
1/2 tsp heeng
+3 1/2 tsp salt
+2 tsp dry ginger powder
+4 1/2 tsp red chilli powder
+ 2 tsp Jeera powder
+ 3 tsp black salt
+ 2 tsp fennel powder

7

Taste the chutney and adjust the spices according to taste. We are looking at spicy, tangy and sweet chutney where the flavours of all masalas should come through.

8

Cool the chutney and store in a sterlised jar in the refrigerator. You sweet tamarind chutney is ready. You can add melon seeds if you wish, pomegranate seeds if you wish. This decreases the shelf life of the saunth.

Nutrition Facts

0 servings

Serving size

500 ml