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Easy Imli Chutney | How To Make Saunth For Chaat | Tamarind Chutney At Home
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RECIPE
INGREDIENTS
250 grams 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 tablespoons castor sugar
COOKING METHOD
- Knead tamarind in water with your fingers to make a paste. Press through a sieve to remove stringy and tough parts.
- 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.
- 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.
- Knead tamarind in water with your fingers to make a paste. Press through a sieve to remove stringy and tough parts.
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