Sonth Chutney

Rating5.0DifficultyEasy

Saunth  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,Golagappa,Papdi chaat,Aloo chatt,Aloo-Tikki etc..It is spicy, tangy and sweet  in taste.Most Important you can store this chutney in the fridge for at least 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:
 ½ 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 Cashwenut(halves):
 2 tbsp Raisin or kishmish:
Recipe:
1

1.Soak Amchoor pieces overnight in 2½ cups of water.
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.
3.Sift it through a sieve.Mash the hard pieces with hands if required.
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 sim 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 or plastic container for almost 2 months.
Relish This Chutney withDahi-Vada,Pani-Puri,Dahi Kabab,Karela-Chaat

Category,

Ingredients

 1 cup Whole dried amchoor (raw mango pieces):
 10 ½ cups Jaggery:
 ½ 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 Cashwenut(halves):
 2 tbsp Raisin or kishmish:

Directions

Recipe:
1

1.Soak Amchoor pieces overnight in 2½ cups of water.
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.
3.Sift it through a sieve.Mash the hard pieces with hands if required.
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 sim 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 or plastic container for almost 2 months.
Relish This Chutney withDahi-Vada,Pani-Puri,Dahi Kabab,Karela-Chaat

Sonth Chutney
IngredientsDirections