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Sonth Chutnee Recipe
   
 

Recipes in English >> Chutney / Raita / Dip Recipes >> Sonth Chutney
   
 


 

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bullet Tamarind (imli) 200 gm
bullet Sugar 1 cup / 150 gm
Or
bullet jaggery (gur) 7 tbsp / 150 gm
bullet Ginger (adrak), 2” piece, juice extracted 1
bullet Red chilli powder 1 tsp / 2 gm
bullet Black salt (kala namak) 1/4 tsp / 1 gm
bullet Ginger powder (sonth) 1 tsp / 2 gm
bullet Raisins (kishmish) 1 tbsp / 10 gm
bullet Juice of lemon (nimbu) 1/2
bullet Green chillies, finely chopped 2
bullet Asafoetida (hing) 1/4 tsp / 1 gm
bullet Cumin (jeera) seeds, dry roasted, Ground 1 tbsp / 6 gm
  • Boil the tamarind, strain the juice and discard the pulp. Add the remaining ingredients and mix well. Serve with khasta kachauri or chaat papri.
  • Variation: A combination of dates and tamarind or just mango slices can be used instead of just tamarind.
  • Note: Tamarind should always be boiled before straining as it carries a lot of infection.
  • Time:
     Preparation time: 20 min.
    Cooking time: 10 min.
 
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