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Sonth ki Chutney

A tamarind and jaggery based chutmey with a strong flavour of dried Ginger
Recipe By : Niru Gupta
Type: Chutney Serving: Approximately 2 cups Cooking Time: 30 minutes after preparing the tamarind pulp


  • Imli (tamarind), tightly packed cup (100 g)
  • Gur (jaggery), broken into small pieces cup (150 g)
  • Salt 2 tsp or to taste
  • Kala Namak (black Rock Salt), powdered 1 tsp
  • Garam Masala tsp
  • Sonth (powdered, dry ginger) 1 tsp
  • Kali mirch (Black pepper) powder tsp
  • Chilli powder tsp
  • Chaat masala 1 tsp


  • Soak the tamarind in water to cover, for 2 hours. Mash well and then strain into a pulp.
  • Add water to the tamarind pulp to thin it down to a pouring consistency.

  • Add the rest of the ingredients and bring to a boil and simmer till thickened a bit.

  • Cool and serve.

  • Currently 3/5 Stars.
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Current Rating 3/5 (1 votes)
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