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Sonth (Saunth) using Jaggery | Tamarind Chutney

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.
5 from 3 votes
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Course: Condiments
Cuisine: Indian
Keyword: Chutney, Jaggery, Sonth, Tamarind
Prep Time: 10 minutes
Cook Time: 10 minutes
Soaking Time: 2 hours
Total Time: 2 hours 20 minutes
Author: Renu Agrawal-Dongre


  • 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


  • 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.


  • There are no specific measurements to this recipe.
  • It depends on one's taste.
  • One can replace Jaggery with Sugar.
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Tried this recipe?Share your feedback @cookwithrenu or tag #cookwithrenu