Saunth Chutney | How to make Saunth Chutney | Sonth Chutney

saunth chutney

Saunth chutney, also known as sonth chutney or imli chutney, is a side dish that's good to the the taste buds and health. Kudos to saunth, imli and jaggery, some of the key items of the saunth chutney recipe that build the taste of this food on a health base. All these reasons should make you keen to know how to make saunth chutney.

ginger health benefits
Ginger or saunth has numerous health benefits. Here is just one of its medicinal values:

Ginger is said to be as effective as the medicine ibuprofen in giving relief from painful menstruation or dysmenorrhea.1, 2

In the class of chutneys, saunth chutney has it own place because its taste is a delicious blend of sour and sweet tinges.

Food Fact
Tamarind may work as a natural laxative.3

Hing and jeera in the saunth chutney recipe give flavor and taste and aid in the digestion of the food.

For what dishes can you use this chutney? Besan ka chila stands first in the line of dishes, as a perfect match for saunth chutney. Relish it with moong dal dosa too. Spread a thin layer of this side dish on a bread toast, and this combination can be lip-smacking.

Chaats like dahi puri, aloo puri and aloo tikki and snacks like samosa spring to life with sonth chutney. So, if you find out how to make saunth chutney, you can prepare and use it in several dishes.

The saunth chutney recipe ingredients are almost the same you typically use in everyday cooking. Further the cooking steps are few and simple. What's more, in about ten minutes you can make this side dish, if you use tamarind concentrate instead of tamarind extract.

Here is another good news about this side dish: You can store the saunth or imli chutney in the refrigerator for at least five months. You thus have a ready side dish for items like besan cheela or a ready item for a chaat.

Do not store the saunth chutney in a steel container. The reason is the sourness of the imli or tamarind may corrode the steel.

Store the saunth chutney in an air-tight glass container.

how to make gooseberry juice
You may want to drink gooseberry juice, as it is said to be an outstanding health drink.

Quantity: About 1/2 cup


1. Tamarind 1/4 cup


Tamarind concentrate or paste 2 tablespoons
2. Oil 3/4 teaspoon
3. Jeera 1/4 teaspoon
4. Dry ginger powder 1/4 teaspoon

What are the health benefits of ginger?

Get the answer on the ginger health benefits in the blog.
5. Jeera powder 1/4-1/2 teaspoon
6. Chili powder 1/4 teaspoon
7. Hing / asafoetida 1/8 teaspoon
8. Jaggery 1/4 cup or to taste
9. Salt / black salt to taste
10. Water 3/4 cup

How to make Saunth Chutney?

1. Bring to boil about 1/2-cup of water.

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2. Separate the pieces of tamarind and add them to water.

Bring to boil.

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Cover with a plate.

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Switch-off the stove.

Keep aside for about 30 minutes or till the water cools so you can handle it.
3. Squeeze and mash the tamarind to separate the pulp and juice.

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Strain the tamarind extract, which is the pulp and juice, when you feel the fiber.

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4. Add 1/4 cup of water to the fiber.

Follow Step 3 again.

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Tamarind Extract

Discard the fiber.
5. Heat oil in a utensil.

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6. Add jeera.

Fry till the jeera turns to golden brown.

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7. Add tamarind extract.

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If you are using tamarind concentrate (paste):

- Add water to the concentrate to make a paste
- Add the paste to the jeera seasoning
8. Add jaggery.

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If you are using tamarind extract:

Cook till the mixture becomes slightly thick.

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If you are using tamarind concentrate (paste):

Go to next step.
9. Add all the powders, hing and salt.

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Taste the mixture, and, if necessary, add more jaggery. The reason is some types of tamarind require more sweet.
10. Continue to cook till the mixture reaches sauce-like consistency and gets a shiny surface.

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Switch-off the flame.
11. Saunth chutney, sonth chutney or imli chutney is ready.

saunth chutney final

TIPS Saunth Chutney
1. Add garam masala powder to make the chutney spicier.
2. Store in an air-tight, glass container in the refrigerator for 5-6 months.
3. If you want watery chutney, for example to use it in some types of chaats, add boiled-and-cooled water and mix.