Meethi Saunth Ki Chutney Recipe - Sonth Chutney Recipe
Saunth chutney enhances the taste of dahi vadas, tikki, chaat papadi, bhelpuri and so on. Making this saunth chutney is really easy.
हिन्दी में पढिये : Meethi Saunth Ki Chutney Recipe - Sonth Chutney Recipe
Ingredients for Sonth Chutney Recipe
- Dry mango pieces – 100 grams
- Sugar – 250 grams (1 ¼ cup)
- Dates – 10
- Raisins – 2 tbsp
- Green cardamom – 6
- Red chilly powder – ½ tsp
- Cumin powder – 1 tsp
- Garam masala – 2 tsp
- Salt – ½ tsp
- Black salt – 1 tsp
- Ginger powder – 1 tsp
How to make Meethi Saunth Ki Chutney
Rinse the dry mango chunks thoroughly with water. Take enough water in a vessel so that these chunks get drenched nicely. Keep them soaked for 5 to 6 hours.
After 6 hours, transfer the dry mango chunks in a steel vessel along with water and place it on flame to simmer. Add another cup of water to it. Cover and let the chunks get tender for 12 to 15 minutes. Meanwhile remove seeds from the dates as well and slice them thinly.
Take out the chunks and press to check if they turned tender. When the chunks turn tender, turn off the flame. Now mash the chunks and remove the hard part from it. Place the pulp in a mixer jar along with 1/2 cup water and grind finely.
Strain out the ground dry mango chunks pulp through a sieve so that the threads can be removed easily. Now mix 1/2 cup water to it and mix well.
Transfer the pulp to a vessel and place it on flame to simmer. Mix some sugar to the pulp, followed by red chilly powder, black salt, salt, cumin powder and garam masala. Mix well and then add raising, chopped dates and saunth powder. Stir the saunth after every 2 minutes. Meanwhile ground the green cardamoms in a Ihe Mortar pestle.
When the saunth gets thick in consistency, take some chutney to a bowl and stick between your finger and thumb. It should be gooey. Saunth gets dark in color prior being cooked. Turn off the flame when the saunth gets ready. Now mix green cardamom powder to it.
Take out the saunth in a bowl. Serve this tempting tangy sweet saunth chutney with dahi vadas, samosas, chaat or kachoris and relish eating. Store the saunth chutney in any container and place inside refrigerator. It keeps good up to 6 months.
- If fresh dates are not available then dry dates can also be used. Soak them in water for 5 to 6 hours and then use.
- If saunth powder or ginger powder is not available then you can use 2 tsp ginger paste or finely chopped 2 inch ginger piece.
- If the saunth gets dense in consistency in refrigerator then add some water to it prior using.