Tamarind chutney also known as sonth chutney is often used in north indian snacks like dahi papdi chaat, dahi vada, aloo tikki chaat, samosas, and pakoras. This chutney is has the sourness of tamarind balanced with the sweetness of the jaggery and the hotness comes from the spices.
- Seedless Tamarind – ½ cuptightly packed
- Water – 3 cups
- Ginger Powder – ½ tsp
- Asafoetida (hing) – a pinch
- Cumin Seeds (jeera) – ½ tsp
- Red Chilli Powder (lal mirch powder) – ½ tsp
- Crushed Jaggery (Gur) – 6-8 Tbsp
- Black salt – to taste
- Oil – 1 tsp
- Soak tamarind in water for 4-5 hours.
- Squeeze the pulp from the tamarind in a bowl.
- Strain the pulp and keep aside.
- Heat oil in a small pan.
- On low flame, add cumin seeds and when they starts crackling, add ginger powder, asafoetida, red chilli powder.
- Mix well and add the tamarind pulp, cook for 4-5 mins.
- Add the jaggery and salt and cook for 7-8 mins more.
- Let the tamarind chutney cool down.
- Now store the chutney in an air-tight container.
- Consistency of the chutney can be thinned/thichened by using more/less water.