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Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, tamarind dates saunth chutney /sauce. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

Tamarind Dates Saunth Chutney /Sauce is one of the most popular of current trending foods on earth. It’s simple, it’s fast, it tastes yummy. It is appreciated by millions daily. They’re fine and they look fantastic. Tamarind Dates Saunth Chutney /Sauce is something which I’ve loved my whole life.

To get started with this particular recipe, we must prepare a few ingredients. You can have tamarind dates saunth chutney /sauce using 16 ingredients and 13 steps. Here is how you cook it.

The ingredients needed to make Tamarind Dates Saunth Chutney /Sauce:

1. Take 1 cup tamarind pulp
2. Take 2 tablespoons raisins /kishmis
3. Prepare 15 dates deseeded
4. Take 2 cups water
5. Prepare 1/2 teaspoon ginger/saunth powder
6. Take 1 pinch asafoetida/hing
7. Make ready 1/2 teaspoon cumin seeds
8. Make ready 1/2 teaspoon red chilli powder
9. Get 1 cup jaggery grated or as required – adjust as per your taste or
10. Make ready 1 cup sugar
11. Take 1/4 th teaspoon roasted cumin powder
12. Make ready 1/2 teaspoon black salt
13. Take 1 teaspoon garam masala
14. Prepare 1/4 th teaspoon whole coriander seeds
15. Take 1/4 th teaspoon regular salt or as required
16. Make ready 1 teaspoon oil

Steps to make Tamarind Dates Saunth Chutney /Sauce:

1. Soak tamarind in water for 1 hour in a big bowl.
2. Soak dates and raisins separately.
3. Mash the tamarind with your hands, squeeze the pulp and strain and keep aside.
4. Blend the dates and raisins in a blender to a smooth paste and mix in the tamarind pulp.
5. Add the grated jaggery /gur and black salt and regular white salt and boil this pulp mixture.
6. Heat oil in a small pan, add cumin seeds asafoetida and coriander seeds and let them crackle.
7. Add ginger/saunth powder, roasted cumin powder, red chilli powder, and garam masala.
8. Stir and add this tempering to the the boiling tamarind - dates pulp
9. Cook for another 5 minutes, the mixture would thicken.
10. Switch off the flame and let the saunth chutney mixture cool.
11. When cooled down, store the saunth chutney in an air-tight dry container in the refrigerator.
12. Use as and when required.
13. Serve as a dip with any snack, chaat or starter or even as a side dish with stuffed paranthas.

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