Tamarind Chutney (Saunth) is a sour, sweet and tangy chutney which makes a great addition to chaat. It is a quick and easy recipe which comes together in less than 20 minutes. You can add dry fruits to it as well or you can use only tamarind and jaggery for it.

There are recipes and there are gems which gets passed on from generation to generation and don’t need any tweak.

Jaggery Tamarind Chutney is one such gem. I grew up on this chutney poured over chaat, samosas, dhokla, paani poori, snacks, dahi bhalla, cheela to name a few. It was obvious to eventually post it here. It took a long time to post but finally it’s here.

The recipe is very simple and hardly requires any effort. You can make ahead and it stays fresh for a long time. You can adjust thickness even just few minutes before serving. You can adjust the taste to suit your need – add more jaggery or sugar, reduce tamarind, add garam masala etc.

A lip smacking, sweet and sour Jaggery Tamarind chutney to go with Indian chaat and dishes.

You can also replace jaggery with bura or khand for a rich texture and taste. Try replacing it with the same amount of sugar with khand and adjust if required.

How to Make Tamarind Chutney/ Saunth Chutney?

Print Recipe

Tamarind Chutney (Saunth)

Tamarind Chutney (Saunth) is a sour, sweet and tangy chutney which makes a great addition to chaat. It is a quick and easy recipe which comes together in less than 20 minutes. You can add dry fruits to it as well or you can use only tamarind and jaggery for it.

Prep Time5 minutes mins

Cook Time15 minutes mins

Total Time20 minutes mins

Course: Pickle, Sauce

Cuisine: Indian, Vegetarian

Keyword: Quick & Easy, Sauce

Servings: 250 gram

Ingredients

• 70 gram jaggery gur, coarsely chopped
• 100 gram tamarind imli
• 2-3 dried dates chuara, coarsely chopped
• 1½ tsp muskmelon seeds giri
• 1½ tsp raisin kismis
• ½ tsp red chili powder
• to taste black salt
• 1 cup water

Instructions

• Soak tamarind in 1 cup of water. Set aside for at least half an hour. In the meanwhile, coarsely chop chuara into long strands, and dry roast the melon seeds, till they pop.
• Now gently mash up the soaked tamarind in the water itself. Strain the pulp, ensuring that all the pulp is transferred to another vessel. If needed soak and wash the strained leftover pulp again with more water.
• Heat a thick bottom pan, and transfer the strained pulp mixture, jaggery, chopped chuara, melon seeds, raisins, red chili powder and black salt to taste. Add more water if required. Now cook this mixture for 8-10 minutes till it thickens and coats the back of the spoon. Remove from the flame and allow it to cool. Store in refrigerator for 15 days or more. Use over dahi bhalla or as a dip with other snacks.

Notes

1. Dry fruits give a unique flavor to the chutney.
2. You can make the chutney with the same quantity of sugar or jaggery and sugar together in equal proportions.
3. If the chutney seems too thick add as much water as is needed to reached the desired consistency.
4. You can also replace jaggery with bura or khand for a rich texture and taste. Try replacing it with the same amount of sugar with khand and adjust if required.