Saunth/ Meethi Chutney

Name: Saunth/ Meethi Chutney
Total time: 2700 s
Cuisine: Indian
Ingredients: 100 gm imli; 200 gm khajur; 1 bowl jaggery; 1 bowl sugar; 2 inch grated ginger; Salt as per taste; 2 tsp lal mirch powder; 1 pinch hing; 1 tsp oil; 2 tsp jeera; 1 liter water

Ruchita Saxena @cook_10069283

Saunth is meethi chutney but more thick in consistency and with few spices and tadaka

Ruchita Saxena @cook_10069283

Saunth is meethi chutney but more thick in consistency and with few spices and tadaka

Saved

Ingredients

45 minutes

100 gmimli
200 gmkhajur
1 bowljaggery
1 bowlsugar
2 inchgrated ginger
Salt as per taste
2 tsp lal mirch powder
1 pinch hing
1 tsp oil
2 tsp jeera
1 literwater

Saved

Steps

45 minutes

1

In a pan take water and soak imli and jaggery for 10/15 minutes. Now start cooking till both becomes soft and water comes to half. Let it cool down.
2

After cooling down churn in mixy as smooth paste. Again keep for cooking and add ginger, salt and lal mirch powder to it. Let it cook.
3

Now add sugar and jaggery to the saunth.
4

Once adding sugar and jaggery, when it starts melting again the saunth will become more liquid so have to cook more. Now in a tadaka pan hot oil and add jeera and let it splutter now add hing in the tadaka and now pour in the saunth and let it cook. Once we get required consistency switch off the flame.
5

Let it cool down and store in different glass jars and store in fridge. Njoy saunth for chats and other varieties whenever needed.