Dry Whole Amchur Gur Chutney(Saunth)
Cooking Instructions
- 1
Wash amchur thoroughly. Pressure cook amchur with plenty of water (approx. 3 whistles) till tender. Allow it to cool down completely.
- 2
Boil gur(jaggery) and water in a vessel till syrup is ready.
- 3
Now put the boiled amchur pieces into a mixer jar along with 1/2 cup of gur(jaggery) syrup. Churn to grind it into a fine paste.
- 4
Now transfer the paste on a sieve placed over a bowl along with 1/2 cup of gur(jaggery) syrup. Strain the mixture into a bowl. Discard the fiber.
- 5
Now transfer the pulp in a vessel. Turn on the flame. Now add gur(jaggery) syrup into the vessel.
- 6
Add cumin powder black pepper powder red chilli powder garam masala black salt and salt and mix properly.
- 7
Now heat ghee in a tadka pan and add cumin seeds and asafoetida. When cumin splutter add tadka in chutney.
- 8
Take dried dates and raisins in a microwave safe bowl with little water and boil 2-3 minutes. Drain and keep aside. Slit a date and discard it's seed. After that slice it into thin strips.
- 9
Now add dates and raisins.
- 10
After a while chutney has turned thick. It should have sticky consistency. Turn off the flame.
- 11
Sweet Saunth Chutney is ready to serve. Store this chutney in a container and use it for 6 months.
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