Saunth ki Chutney: Tamarind and Ginger Chutney
This Saunth ki Chutney, also known as Tamarind and Ginger Chutney, is a beloved condiment that strikes the perfect balance between tangy, spicy, and slightly sweet. Often served as a side dish to various Indian snacks, it pairs wonderfully with samosas, pakoras, or any fried delicacy. With its blend of tamarind, ginger, and spices, this chutney adds an exciting flavor profile to your meal, leaving a satisfying aftertaste that will have your taste buds dancing.
Prep Time: 5 mins
Cook Time: 10 mins
Serves: 8
Spice Level: Medium
Dietary Info: Vegetarian
Rating: 4.1/5 (15 votes)
Views: 30,727
Ingredients:
| Ingredient | Quantity |
|---|---|
| Tamarind (in block form) | 100g |
| Grated Jaggery | 150g |
| Salt | 1 tsp |
| Kala Namak (Pink Salt) | 1 tsp (optional) |
| Garam Masala | 1 tsp |
| Ginger Powder | ½ tsp |
| Black Pepper | ½ tsp |
| Chilli Powder | ½ tsp |
Allergen Information:
- Tamarind and jaggery are the primary ingredients in this chutney. Both are naturally gluten-free and dairy-free, making it suitable for those with dietary restrictions related to gluten and dairy.
- Kala namak (pink salt) is optional and can be omitted for those who prefer a milder flavor or have salt sensitivity.
- The chutney does not contain nuts, making it nut-free and safe for those with nut allergies.
Dietary Preference:
- Vegetarian: This recipe is entirely plant-based and free from animal products, perfect for those following a vegetarian diet.
- Vegan Option: If you avoid jaggery (which can sometimes be processed using bone char), you can opt for an alternate sweetener like maple syrup or a vegan-friendly jaggery.
Instructions:
-
Prepare the Tamarind:
- If you’re using tamarind in block form, begin by covering the tamarind with boiling water. Allow it to soak for about 10-20 minutes, which will soften it.
- Once softened, mash it with a fork and strain the mixture through a fine sieve to remove the stones and pulp. You can repeat this process if you want to extract more tamarind water.
- The tamarind water should have a pouring consistency.
-
Cook the Chutney:
- Pour the tamarind water (or tamarind paste) into a pan and add the grated jaggery, salt, garam masala, ginger powder, black pepper, and chilli powder.
- Stir everything together and bring the mixture to a boil over medium heat.
- Once it starts boiling, reduce the heat and let it simmer for about 5-7 minutes, stirring occasionally. The chutney will gradually thicken to a sauce-like consistency.
- If you find it too thick, feel free to add a bit more tamarind water to reach your desired consistency.
-
Cool and Serve:
- Remove the chutney from heat and let it cool to room temperature.
- Transfer the cooled chutney to a serving dish and it’s ready to be enjoyed!
Advice:
- If you’re looking for a smoother texture, you can blend the chutney after it has cooled.
- For those who enjoy a stronger tangy flavor, increase the amount of tamarind or add a bit more chilli powder for an extra kick.
- Store the chutney in an airtight container in the refrigerator for up to a week. It can also be used as a dipping sauce or drizzle over salads, grilled vegetables, or roasted meats for a tangy, flavorful boost.
Conclusion:
This Saunth ki Chutney is a delightful addition to your condiment collection. The blend of tamarind, jaggery, and spices creates a sauce that is sweet, tangy, and a little bit spicy—perfect for enhancing a variety of dishes. Easy to prepare in just 15 minutes, this chutney is a fantastic way to elevate your meals with authentic, homemade flavor. So, the next time you have friends over for a snack or are preparing a classic Indian feast, this chutney will surely steal the show!
