Saunth ki Chutney
Tamarind and Ginger Chutney
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Heat
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Serves
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Dietary Info
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Prep 5 mins
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Cook 10 mins
Hari says
A wonderful sweet and sour chutney that is perfect for any Indian snack.
It's simple to make and takes no time at all. The combination of tamarind, jaggery and the ginger is just wonderful. It's best to use tamarind that's in a block form for this chutney as the flavours are much for potent but if you can't find it in a block then a paste will do. I would, however, recommend that you steer away from using a Tamarind concentrate as these can be thick, gloopy and black in colour which doesn't result in the most pleasant looking chutney.
- Ingredients
- Method
- 100g tamarind
- 150g jaggery grated
- 1 tsp Salt
- 1 tsp kala namak (pink salt), optional
- 1 tsp garam Masala
- ½ tsp ginger powder
- ½ tsp black pepper
- ½ tsp chilli powder
Method
- If using tamarind in the block form - cover the tamarind in boiling water, leave it to soak for about 10-20minutes.
- Using a fork mash it well and then strain, save the tamarind water and discard the stones and pulp. (You can repeat this process to get more tamarind water). The tamarind water should be pouring consistency.
- Pour the tamarind water (or paste) into a pan, add the rest of the ingredients and bring to a boil. Leave to simmer for a few minutes until it thickens to a sauce consistency.
- Cool and serve.
Nutritional information
| Typical values* | per Serving |
|---|---|
| Calories | 104 |
| Fat (g) | 0 |
| of which saturates (g) | 0 |
| Carbohydrates (g) | 24 |
| of which sugars (g) | 21 |
| Fibre (g) | 1 |
| Protein (g) | 0 |
| Salt (mg) | 813 |
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