Amchoor Ki Sonth (sweet Chutney)

Rating5.0DifficultyEasy

Sonth is a sweet chutney and is widely used in indian chaat.There are many ways to prepare Sonth. Most of the time it is made from dried Ginger along with Tamarind OR Dates along with Tamarind. 
I prefer using dried Amchoor and dried Ginger which gives a unique flavor and zing to the  taste.This chutney goes well with Dahi-Vada, Pani-Puri, Dahi Kabab, Karela-Chaat,Aloo Chaat,Papdi Chaat etc. It is spicy, tangy and sweet  in taste.Most Important you can store this chutney in the fridge for at least more than 2 months.

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Prep Time6 minsCook Time40 mins
Total Time46 mins

Ingredients

 1 cup Whole dried Amchoor (raw mango pieces):
 10 ½ cups Jaggery:
 1 tsp Black pepper powder:
 ½ Red pepper powder: table spoon
 ½ tsp Ginger powder:
 ½ tsp White salt:
 ½ tsp Black salt aka (kala namak):
 ½ tsp Asafetida aka Hing powder:
 2 tbsp Cashwe-nut(halves):
 2 tbsp Raisin or kishmish:
Recipe
1

1. Wash Amchoor pieces in running water. Soak it overnight  in 2½ cups of water in a glass Jar. 
2.Boil it in same water in which it was soaked.Bring it up to rolling boil and then simmer the 
   flame on medium. Cook it for atleast 5-8 minutes.let it cool down.
3.Sift it through a sieve.Mash the hard pieces with hands if required or just pulse in in Mixer.
4.Pour the liquid in a deep pan and bring it up to rolling boil.
5.Add Cashew nuts and Raisins. Add Jaggery into it and stir it until dissolves .
6.Add salt(black & white), Hing, Ginger powder, Red and Black pepper powder.
7.Now turn  the heat on low-medium and simmer it for 25-28 minutes  until the liquid reduces 
    the quantity to ¾. Keep stirring it every now and then. Chutney should be thick yet pouring
    consistency like Honey or Tomato ketchup.
8.Turn off the heat, let it cool and store it in glass container for almost 2 months.
    Relish This Chutney with Dahi-Vada, Pani-Puri, Dahi Kabab, Karela-Chaat

Category,

Ingredients

 1 cup Whole dried Amchoor (raw mango pieces):
 10 ½ cups Jaggery:
 1 tsp Black pepper powder:
 ½ Red pepper powder: table spoon
 ½ tsp Ginger powder:
 ½ tsp White salt:
 ½ tsp Black salt aka (kala namak):
 ½ tsp Asafetida aka Hing powder:
 2 tbsp Cashwe-nut(halves):
 2 tbsp Raisin or kishmish:

Directions

Recipe
1

1. Wash Amchoor pieces in running water. Soak it overnight  in 2½ cups of water in a glass Jar. 
2.Boil it in same water in which it was soaked.Bring it up to rolling boil and then simmer the 
   flame on medium. Cook it for atleast 5-8 minutes.let it cool down.
3.Sift it through a sieve.Mash the hard pieces with hands if required or just pulse in in Mixer.
4.Pour the liquid in a deep pan and bring it up to rolling boil.
5.Add Cashew nuts and Raisins. Add Jaggery into it and stir it until dissolves .
6.Add salt(black & white), Hing, Ginger powder, Red and Black pepper powder.
7.Now turn  the heat on low-medium and simmer it for 25-28 minutes  until the liquid reduces 
    the quantity to ¾. Keep stirring it every now and then. Chutney should be thick yet pouring
    consistency like Honey or Tomato ketchup.
8.Turn off the heat, let it cool and store it in glass container for almost 2 months.
    Relish This Chutney with Dahi-Vada, Pani-Puri, Dahi Kabab, Karela-Chaat

Amchoor Ki Sonth (sweet Chutney)
IngredientsDirections

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