Sweet And Sour Tamarind Chutney – Instant Chutney For Chaat – Quick & Easy Chutney Recipe – Ruchi

Ingredients

The word “chutney” is derived from the Hindi word chaṭnī, meaning to lick. In India, “chutney” refers to fresh and pickled preparations indiscriminately. Several Indian languages use the word for fresh preparations only. Chutneys that contrast in taste and colour can be served together—a favourite combination being a green mint and chili chutney with a contrasting sweet brown tamarind and date chutney.

Tamarind chutney is mostly used in various Chaat recipes

earn how to make Sweet Tamarind Chutney for Chaat at home with Chef Ruchi on Rajshri Food

Sweet chutney made with mango powder, sugar and Indian spices
Amchoor ki meethi chutney or Saunth is a very popular chutney in North India. Dips and relishes are an integral part of every cuisine, but we Indians use and make so many varieties of dips, each with a different twist in taste which cannot be compared to anyone else in the world.
Saunth is a sweet chutney used in Indian chaats. It is made from dried ginger and tamarind paste, hence the name. The chutney is brownish-red in color. Modern sooth is often made with dates. However, sooth made with dried ginger adds a special flavor to the chaat and is preferred in most parts of North India.
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Ingredients:
50 gms Tamarind
1 cup Water (hot)
100 gms Jaggery
1 tsp Coriander & Cumin Seeds Powder
1/2 tsp Black Salt
1/2 tsp Ginger Powder (dry)
1/2 tsp Kashmiri Red Chilli Powder
Salt
1 tsp Sesame Seeds