Sonth (Saunth) using Jaggery | Tamarind Chutney

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Sonth (Saunth) using Jaggery is a sweet and sour chutney made using Tamarind and Jaggery. Indian Chaats and snacks would be incomplete without this lip-smacking Tamarind chutney. It is a must in my refrigerator along with Green Coriander Chutney or Spicy Vada Pao Chutney.

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Sonth (Saunth) using Jaggery

Sonth (Saunth) or Imli/Tamarind Chutney is made by soaking the pulp of Imli aka Tamarind Fruit. Dirt, grit and seeds are then removed from the tamarind pulp. If soaked properly, it can be easily cleaned. The tamarind pulp is then grinded in a mixer. The pulp is then filtered using a sieve to remove any dirt or remaining seeds. Once done you have a cleand tamarind pulp. Sugar or Jaggery is then added to this pulp. I like to boil the tamarind pulp along with Jaggery to improve its shelf life. I keep the chutney thick , so that it is easier to store in this way. Also adding water reduces the shelf life. And anyways, you can always adjust the consistency as and when needed.

So What is Tamarind?

Tamarind is a sweet and sour fruit that has its own distinct flavour. The tamarind tree produces pod-like fruit that contains an edible pulp used in cuisines around the world. The hard green pulp of a young fruit is considered by many to be too sour. It is often used as a component of savory dishes or as a pickling agent. As the fruit matures it becomes sweeter and less sour (acidic) and the ripened fruit is considered more palatable. Source Wiki

Tamarind also called as Imli in Hindi is a rich source of fiber and helps in digestion. Loaded with essential nutrients, It is quite delicious and beneficial for the body. One can eat the raw tamarind too. I remember as a child, I use to relish on this and I still do. Tamarind gives you the tongue tickling sour taste.

How is Tamarind Used

Tamarind paste has many culinary uses including a flavouring for chutneys, curries etc. Tamarind sweet chutney or Imli Chutney is quite popular in India. It is used in dressing of many of the snacks or chaat items. I drizzle this on top of my Yummy Dahi Vada or enjoy this as a chutney in Baked Handvo or in Simple Tomato Omelette/Besan Chila.

Tamarind pulp is also a key ingredient in flavouring curries and rice in South Indian Cuisine. I recently tried making this Tamarind rice and it turned out to be one of the most delicious and lip-smacking rice I ever had. One of my go to lunch box meal using leftover rice.

I am sharing this with our new group “Foodies_RedoingOldPost” where we would be updating our old posts with content or pics every 2 weeks. I created this group as it is very important to update our old post. At times we are in rush to click or the day is not good, but we did create the post and are not 100 percent happy. Sometimes when we revisit our old post we feel like changing the content. We say to ourselves we will update later. But many a times it never comes. It is also an opportunity for us to go and revisit the recipe if the same works or we have modified it over the course of time. I have to update almost all my post prior to mid 2018 as that was the time I was blogging just to file my recipes. So Many more updates to come.

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I am updating my post with content and pics. So here goes the recipe of Sonth Chutney using Jaggery:

Ingredients

• Imli (Tamarind) 1/4 cup
• Gud (Jaggery) (start with 1 cup crushed…..as per taste – not giving measurement as it has to be adjusted as per taste and salt)
• Kala Namak (Black Salt as per taste)
• Roasted Crushed Jeera Powder ( 1 teaspoon)
• 1 Cup water

Preparation

• Soak Imli for around 2 hours in normal water or luke warm water
• After 2 hours, remove the seeds and the strands on the sides and any impurities it has.
• Blend the Imli puree in a grinder using the same water.
• Add water only If required, little by little.
• Filter the grinded Imli puree using a seive.
• In a heavy bottom vessel, add the jaggery and melt it on a slow.
• Once melted add the filtered Imli pulp and salt (Kala Namak).
• Give it a taste and adjust it as per your preference.
• It should be sweet at the same time a little tangy. The perfect sweet and sour taste you desire.
• Add more crushed Jaggery if not sweet.
• If it it is too tangy add more salt. Salt will remove the tanginess in it. However add salt little by little.
• Add jaggery or salt until you reach the desired taste. Be careful not to overdo the salt.
• Let this mixture simmer for 3-4 minutes and then switch off.
• Once cooled add Roasted crushed Cumin(Jeera) Powder and store it in a air tight container or a glass jar in the refrigerator.
• Khati mithi Imli chutney is ready to be served.

Notes

• There are no specific measurements to this recipe.
• It depends on one’s taste.
• One can replace Jaggery with Sugar.

Sonth (Saunth) using Jaggery | Tamarind Chutney

Sonth (Saunth) using Jaggery is a sweet and sour chutney made using Tamarind. It is one of the main lip-smacking chutney’s in Indian Chaats and snacks.

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Course: Condiments

Cuisine: Indian

Keyword: Condiments, Fruits

Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

Soaking Time: 2 hours hours

Total Time: 2 hours hours 20 minutes minutes

Author: Renu Agrawal-Dongre

Ingredients

• Imli (Tamarin1/4 cup
• Gud Jaggery (start with 1 cup crushed…..as per taste – not giving measurement as it has to be adjusted as per taste and salt
• Kala Namak Black Salt as per taste
• Roasted Crushed Jeera Powder 1 teaspoon
• 1 Cup water

Instructions

• Soak Imli for around 2 hours in normal water or luke warm water
• After 2 hours, remove the seeds and the strands on the sides and any impurities it has.
• Blend the Imli puree in a grinder using the same water.
• Add water only If required, little by little
• Filter the grinded Imli puree using a seive.
• In a heavy bottom vessel, add the jaggery and melt it on a slow.
• Once melted add the filtered Imli pulp and salt (Kala Namak).
• Give it a taste and adjust it as per your preference.
• It should be sweet at the same time a little tangy. The perfect sweet and sour taste you desire.
• Add more crushed Jaggery if not sweet.
• If it it is too tangy add more salt. Salt will remove the tanginess in it. However add salt little by little.
• Add jaggery or salt until you reach the desired taste. Be careful not to overdo the salt.
• Let this mixture simmer for 3-4 minutes and then switch off.
• Once cooled add Roasted crushed Cumin(JeerPowder and store it in a air tight container or a glass jar in the refrigerator.
• Khati mithi Imli chutney is ready to be served.

Notes

• There are no specific measurements to this recipe.
• It depends on one’s taste.
• One can replace Jaggery with Sugar.

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Disclaimer: I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

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