Saunth or dried ginger, is what gives this chutney it’s distinct taste. This sweet and sour chutney, with the sweetness from the jaggery, dates and raisins, the sourness from the amchoor (dried mango), the spice from the red chilly powder and saunth, the comforting onion flavour from the asafoetida, and hints of cumin and cardamom flavours is the perfect pairing for hot samosas, kachoris or dahi bhallas. It can be added to chaats as well along with fresh mint chutney (see recipe in this section).
Details
4
20 minutes
40 minutes
460 calories
Print
Ingredients
Dried Amchoor Sticks 100 gms
Jaggery 50 gms
Khajoor (Dates) 50 gms
Raisins 10 gms
Red Chilli Powder 5 gms
Cumin Powder 5 gms
Asafoetida (Hing) 5 gms
Dried Ginger Powder 5 gms
Cardamom Powder 10 gms
Salt to taste
Black Salt to taste
Directions
- Wash the dried amchoor sticks in water well and soak it for 5-6 hrs.
- After 6 hrs, keep the soaked amchoor sticks along with the water on a medium flame. Cover and boil it for 15-20 mins.
- Add the dates, jaggery, red chilli powder and cumin powder and boil it for another 15-20 mins.
- Check for seasoning. Remove from the flame and let it cool down.
- Combine everything in a food processor and blend it to a fine paste. Strain through a fine strainer to remove the fibers or any other sediments.
- Add dried ginger powder, asafoetida and raisins and bring it back to flame and cook again for 15 mins. The chutney should be sticky and thick in consistency. If required reduce more to get the consistency.
- Switch off the flame and add cardamom powder and let the chutney cool down.
- Serve this sweet and sour chutney along with dahi bhalla, hot samosas and kachoris.
- Saunth and Khajoor chutney can be refrigerated well and be stored in fridge for more than 1 week.
Chef’s Twist :-
No aamchoor sticks? No problem, we’ve got you covered. Use aamchoor powder instead. No soaking required, so speeds up the chutney making process as well. Out of aamchoor powder? Don’t worry, you can use tamarind pulp instead!