Tamarind Dipping Sauce (Saunth/Imli Chutney)

AuthorYashodhara G.
DifficultyBeginner

This tamarind dipping sauce, also known as saunth or imli chutney, is brown in color, sweet and sour in taste. Can be made ahead and stored in the refrigerator for several months.

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Yields1 Serving
Prep Time10 minsCook Time30 minsTotal Time40 mins

 2 tsp cooking oil
 1 tsp fenugreek seeds (methi)
 ¼ tsp asafetida powder (hing)
 48 oz apple butter
 3 cups water
  cup tamarind paste (imli)
 ½ cup sugar
 1 ½ tsp salt to taste
 1 tsp crushed red pepper (moti lal mirch)
 1 tsp garam masala
 1 tsp black salt (kala namak)
 1 ½ tsp roasted cumin powder (bhuna zeera)Dry roast cumin seeds until brown. Grind into powder (coffee grinder works well).

1

Heat oil in a large pot and temper fenugreek seeds (methi) and roast until browned, not burned.

2

Add asafetida powder (hing) and roast for a few seconds.

3

Add remaining ingredients and mix. Bring to a boil, then simmer for 20-30 minutes minutes - mixing occasionally.

4

Adjust sugar, tamarind, and spices to taste. Cook to the desired thickness.

5

Cool and store in airtight bottles. Once at room temperature, place and tighten lids. Refrigerate until ready to use.

CategoryCuisineCooking MethodDiet

Ingredients

 2 tsp cooking oil
 1 tsp fenugreek seeds (methi)
 ¼ tsp asafetida powder (hing)
 48 oz apple butter
 3 cups water
  cup tamarind paste (imli)
 ½ cup sugar
 1 ½ tsp salt to taste
 1 tsp crushed red pepper (moti lal mirch)
 1 tsp garam masala
 1 tsp black salt (kala namak)
 1 ½ tsp roasted cumin powder (bhuna zeera)Dry roast cumin seeds until brown. Grind into powder (coffee grinder works well).

Directions

1

Heat oil in a large pot and temper fenugreek seeds (methi) and roast until browned, not burned.

2

Add asafetida powder (hing) and roast for a few seconds.

3

Add remaining ingredients and mix. Bring to a boil, then simmer for 20-30 minutes minutes - mixing occasionally.

4

Adjust sugar, tamarind, and spices to taste. Cook to the desired thickness.

5

Cool and store in airtight bottles. Once at room temperature, place and tighten lids. Refrigerate until ready to use.

Tamarind Dipping Sauce (Saunth/Imli Chutney)

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