Tamarind Dates Saunth Chutney /Sauce Recipe by Sanchita Mittal
Cooking Instructions 70 minutes 1 Soak tamarind in water for 1 hour in a big bowl. 2 Soak dates and raisins separately. 3 Mash the tamarind with your hands, squeeze the pulp and strain and keep aside. 4 Blend the dates and raisins in a blender to a smooth paste and mix in the tamarind pulp. 5 Add the grated jaggery /gur and black salt and regular white salt and boil this pulp mixture. 6 Heat oil in a small pan, add cumin seeds asafoetida and coriander seeds and let them crackle. 7 Add ginger/saunth powder, roasted cumin powder, red chilli powder, and garam masala. 8 Stir and add this tempering to the the boiling tamarind - dates pulp 9 Cook for another 5 minutes, the mixture would thicken. 10 Switch off the flame and let the saunth chutney mixture cool. 11 When cooled down, store the saunth chutney in an air-tight dry container in the refrigerator. 12 Use as and when required. 13 Serve as a dip with any snack, chaat or starter or even as a side dish with stuffed paranthas. 1 Soak tamarind in water for 1 hour in a big bowl. 1 Soak tamarind in water for 1 hour in a big bowl. 2 Soak dates and raisins separately. 2 Soak dates and raisins separately. 3 Mash the tamarind with your hands, squeeze the pulp and strain and keep aside. 3 Mash the tamarind with your hands, squeeze the pulp and strain and keep aside. 4 Blend the dates and raisins in a blender to a smooth paste and mix in the tamarind pulp. 4 Blend the dates and raisins in a blender to a smooth paste and mix in the tamarind pulp. 5 Add the grated jaggery /gur and black salt and regular white salt and boil this pulp mixture. 5 Add the grated jaggery /gur and black salt and regular white salt and boil this pulp mixture. 6 Heat oil in a small pan, add cumin seeds asafoetida and coriander seeds and let them crackle. 6 Heat oil in a small pan, add cumin seeds asafoetida and coriander seeds and let them crackle. 7 Add ginger/saunth powder, roasted cumin powder, red chilli powder, and garam masala. 7 Add ginger/saunth powder, roasted cumin powder, red chilli powder, and garam masala. 8 Stir and add this tempering to the the boiling tamarind - dates pulp 8 Stir and add this tempering to the the boiling tamarind - dates pulp 9 Cook for another 5 minutes, the mixture would thicken. 9 Cook for another 5 minutes, the mixture would thicken. 10 Switch off the flame and let the saunth chutney mixture cool. 10 Switch off the flame and let the saunth chutney mixture cool. 11 When cooled down, store the saunth chutney in an air-tight dry container in the refrigerator. 11 When cooled down, store the saunth chutney in an air-tight dry container in the refrigerator. 12 Use as and when required. 12 Use as and when required. 13 Serve as a dip with any snack, chaat or starter or even as a side dish with stuffed paranthas. 13 Serve as a dip with any snack, chaat or starter or even as a side dish with stuffed paranthas. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Mac n' Cheese Spinach Casserole Shiitake & Black Garlic Ramen Chickpea salad Christmas Butter Cookies (Xristougeniatika Mbiskota Boutirou) Chicken veggie wrap Mac n' Cheese Spinach Casserole Shiitake & Black Garlic Ramen Chickpea salad Christmas Butter Cookies (Xristougeniatika Mbiskota Boutirou) Chicken veggie wrap Salad Peanut and tomato chutney Tomato sweet chutney The Easiest Cream of Broccoli Soup Mint and Coriander Chutney Coriander Hummus Pan Fried Chicken with Mushroom Sauce Pan Fried Fish with Maltaise Sauce Fish Fry with Mayonnaise Amla (Gooseberry) Chutney Salad Peanut and tomato chutney Tomato sweet chutney The Easiest Cream of Broccoli Soup Mint and Coriander Chutney Coriander Hummus Pan Fried Chicken with Mushroom Sauce Pan Fried Fish with Maltaise Sauce Fish Fry with Mayonnaise Amla (Gooseberry) Chutney