Kitchen Basics : Saunth or Imli ki chutney
Saunth is typically made with a combination of tamarind, jaggery and spices like pepper,chilli, dry ginger and saunf. Made famous by its use in chaats it is pretty much a staple in North Indian kitchens.
- 1/2 cup tamarind Seedless
- 6 tbsps jaggery Grated
- 1/2 tsp jeera seeds
- 1/2 tsp jeera powder
- 1 tsp kashmiri chili powder
- 1 tsp saunf seeds
- 1 tsp ginger dry powder
- pinch pepper powder
- to taste salt
- handful grapes
- 1.5 cups water
Thoroughly, wash the tamarind and soak it in 1.5 cups of water for 2 hours. After two hours, squeeze out the pulp well and drain it using a large hole colander or sieve.
In a heavy bottom pan, dry roast the cumin and saunf seeds. When mildly fragrant and slightly browned, add the tamarind pulp and bring to boil. Lower the temperature and let it simmer for 2-3 minutes.
Add the grated jaggery and simmer till the sauce turns thick and starts to coat the back of the spoon.
Add salt, red chilli powder, dry ginger powder, pepper. Mix and turn off the heat
Store in clean, dry bottles in the fridge. Lasts for 2 months and I like to age it for at least 2 days before eating.