Sonth / saunth chutney is a sweet tamarind chutney used as an accompaniment with snacks such as samosa and kachori, topping for dahi balle and also to make all kind of lip smacking chaats. This version is from North India.

I make sweet chutney using dates and always have it in my refrigerator. This version was new to me. Browsing different books, I find that there are slight variations in the recipe from individual to individual. Some use dry ginger powder, while few use spices too, while others just keep it simple with minimal ingredients.

The first time I saw Sonth chutney was on Renu’s blog, last fortnight. I wanted to try it, as we love chaats at home. Very soon, I had to prepare from her blog for the Recipe Swap Challenge and here I am making this lip- smacking chutney. I have used the same ingredients but the method is slightly different. Do check out more recipes from Renu’s blog, she has a wonderful collection.

Do you know that tamarind is one of the essentials in the daily cooking of South Indians. They use the pulp in sambar and rasam. Recently I had made this Imli ka amlana and it was liked by all.

Sonth chutney / Imli chutney / Sweet chutney for chaats
Sonth chutney / Imli chutney / Sweet chutney for chaats





Ingredients: measurement used : 1 cup = 200 ml

  • 1 cup tamarind pulp
  • 2 cup jaggery grated
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon black salt
  1. Take a ball of tamarind and soak it in a glass of water for two hours.
  2. Grate the jaggery.
  3. Extract the pulp from the tamarind, pass through a sieve if necessary to remove the impurities.
  4. Put the tamarind pulp and jaggery in a pan. Add black salt to it. Boil it for three minutes.
  5. Let the consistency be thin, it becomes thicker on cooling.
  6. Add cumin powder.
  7. Once it cools, store in a clean bottle.

Take a tip:

  • Sugar may be added instead of jaggery but I prefer adding jaggery here.
  • A little bit of ginger powder may be added to it, I have not added it.
  • Do not add more water while soaking or boiling. You can adjust the consistency while using it.

Sonth chutney / Imli chutney / Sweet chutney for chaats

Sonth chutney is a tasty accompaniment from North India. One of the essentials in the refrigerator as it serves many purpose.

Course condiments
Cuisine north indian
Keyword chutney variety, imli chutney, sonth chutney, sweet chutney for chaats
Prep Time 2 hours
Cook Time 10 minutes
Author jayashree

Ingredients

  • 1 cup tamarind pulp
  • 2 cup jaggery grated
  • 1/2 teaspoon cumin powder
  • 1.2 teaspoon black salt

Instructions

  1. Take a lemon sized ball of tamarind, rinse and soak in a cup of water for two hours.

  2. Grate the jaggery.

  3. Extract the pulp from the tamarind. Pass through a sieve to remove impurities.

  4. Take a pan, add the pulp, jaggery and salt. Simmer for three minutes. Let the consistency be thin.

  5. Add cumin powder. Remove and keep it aside.

  6. Once it cools, store in a bottle.

sonth / imli chutney / sweet chutney

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If you ever make this, do tag me @foodiejayashree on Instagram or @evergreendishes on Facebook, I will be glad to see and share it further.

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Sonth chutney / Imli chutney / Sweet chutney for chaats
sonth / imli chutney / sweet chutney for chaats


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8 COMMENTS

  1. I absolutely adore this tamarind chutney, and keep a bottle of it handy in the fridge at all times to make chaat. I make it without the black salt and use jaggery. Your chutney looks absolutely heavenly!

  2. Thank you for trying this recipe. The chutney has turned out very nice, perfect with any chaats.

  3. The imli chutney looks delicious. I like the idea of adding jaggery to it. I usualy make it using dates but it’s good to know that jaggery also works well in giving it a sweet taste.

Appreciate all your comments.

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