Tamarind Chutney | How To Make Tamarind Chutney

Sweet tamarind chutney is popular in North India. It is also known as sonth chutney or saunth chutney, as dry ginger powder is added while preparing this yummilicious chutney. Tamarind chutney is a little bit thick with a smooth texture. 

I always make the tamarind chutney at home and store it in the refrigerator, as my husband loves it a lot. 

Sweet tamarind chutney can be served with snacks and appetizers, any type of chaat, pakoras, samosas, kachoris, and dahi bhallas. This tamarind chutney can also be used while preparing bhelpuri. 

Ingredients
Seedless Tamarind - 1/2 cup
Water - less than 2 cups
Ginger Powder (saunth) - 1/2 tsp
A pinch of Asafoetida
Cumin powder (jeera powder) - 1/2 tsp
Red chili Powder - 1/4 tsp
Jaggery (Gur) - 6-7 tbsp or as per your taste
Black salt to taste
Anardana Powder ( Dried pomegranate seeds powder) -1/2 tsp (Optional)

Method

• Soak tamarind in water for 3-4 hours in a bowl.

• After it, in the same bowl, squeeze the tamarind with your hands to get the pulp. 

• Strain the tamarind pulp and keep it aside.

• Add the tamarind pulp in the wok or pan and add all the remaining ingredients. Cook it for 15-20 minutes on medium flame and keep on stirring at regular intervals.

• The mixture will start to thicken. As the mixture reaches your required consistency (Honey like), turn off the flame. 
• Tamarind Chutney is ready. Let it get cooled at room temperature. Please note, the chutney will thicken further after cooling.
• When it gets cooled, store the tamarind chutney in an air-tight dry jar and keep it in the refrigerator. 

• You can store it in the refrigerator for a week and use it when required.

Note: Anardana Powder is optional but believe me, it gives amazing flavour to the tamarind chutney.