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  • Easy Imli Chutney | How To Make Saunth For Chaat | Tamarind Chutney At Home

    👅 Deliciously sweet and sour! Possibly one of the tastiest Indian chutneys 💗 Tamarind Chutney version 1

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  • RECIPE

    INGREDIENTS

    250 gram tamarind, soaked in water to cover, overnight
    1/2 teaspoon salt, or to taste
    1/2 teaspoon black salt (kala namak)
    1/2 teaspoon roasted cumin powder
    1/2 teaspoon red chilli powder
    6 tablespoon castor sugar

    COOKING METHOD

    1. Knead tamarind in water with your fingers to make a paste. Press through a sieve to remove stringy and tough parts.
       
    2. Add salt to the tamarind paste, followed by black salt, roasted cumin powder, chilli powder and castor sugar. Mix vigorously to a smooth consistency, adding more water if necessary to get a thick pouring consistency.
       
    3. Use immediately or store in an airtight container in the refrigerator.

    Cook’s Note: In case you plan to keep the saunth for more than 1 day, place it in a saucepan and bring it to a quick boil. Cool and place in an airtight container in the refrigerator.

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