Khajur aur imli ki chutney is also called saunth. This traditional khatti meethi (tangy) chutney is made from tamarind, dates and jaggery. Saunth is made in almost every home because home-made chutneys are always better than the ready to use chutneys available in the market.
Making or enjoying mouth watering chat without saunth is next to impossible. Hence people tend pour this yummy chutney generously over their chat. Saunth is served as an accompaniment with dhokla, kachori, samosa, aloo tikki, dhai vada, papdi chaat, cutlets, pani puri and many other Indian chaats.
Here I am sharing a very easy and simple recipe for making yummy khajur and imli ki chutney.
Imli (tamarind) – 50 gm
Khajur (dates) – 50 gm
Gur (jaggery) – 100 gm
Red chilli powder – 1/2 tsp
Sendha namak – 1/4 tsp
Kala namak (black salt) – 1/4 tsp
Saunth powder – 1/2 tsp
(Dry ginger powder)
Roasted jeera powder – 1/2 tsp
(roasted cumin powder)
Salt according to taste.
- De-seed and wash khajur and imli
- Pressure cook khajur, imli and jaggery along with half cup water for two whistles and let it cool
- Churn the mixture in a mixer and strain it through a sieve
- Add water as required and adjust the consistency. Do note that after cooling, the chutney tends to thicken.
- Heat the mixture and when it starts to boil, lower the flame. Add red chilli powder, sendha namak, kala namak, saunth powder, roasted jeera powder, and common salt as required
- Boil the mixture for 10 minutes
- Cool and store the chutney in an air tight container and use as required.
- This chutney can be stored in the refrigerator for 2 to 3 months
- Quantity of jaggery can be changed as per your taste