Meethi Saunth Ki Chutney Recipe – Sonth Chutney Recipe
Sweet sonth chutney is sweet dry mango chutney spiced with dry ginger powder. This special chutney is famous in Northern India and can be served with almost any delicacy. This sweet and tempting chutney is often used in chaats like dahi bhallas, papdi chaat, dahi vada chaat, aloo tikki chaat and so on.
The tartness of dry mango is balanced with the sweetness of sugar and dates and the ginger powder and red chilly powder gives it a mild hot flavor. We have already prepared the another version of this sweet chutney with dry mango powder. Follow this easy and simple recipe for making perfect sweet sonth chutney at your home with step-by-step pictures and serve along with any recipe. Enjoy!
Directions
Getting ready:
Rinse the dry mango chunks thoroughly with water and drain out the excess water from it. After that immerse it completely in water and soak it for 5-6 hours.
Slit a date and discard its seed. After that, slice it into thin pieces. Similarly, slice the rest of the dates.
Peel the green cardamom and crush its seeds in a mortar pestle.
Making:
Place a steel vessel on flame and add soaked dried mango into it along with its water. Add 1 more cup of water into it. Cover the vessel and let the mango chunks boil until they turn tender. Keep the flame on medium. Check later.
After 12-15 minutes, take off the lid. To check, press a mango chunk either with spatula or lift a piece with spatula and squeeze it between fingers. Now turn off the flame. Allow it to cool down completely.
Once the mixture cools down completely, take the hard part of the mango. Take off its pulp and discard its solid part. Keep doing this until only the pulp remains in the vessel. Then mash the pulp with the hand.
Now put the boiled mango pieces into a mixer jar along with ½ cup of water. Churn to grind it into a fine paste.
When the dried mango paste is ground completely, transfer it on a sieve placed over a bowl along with ½ cup of water. Strain the mixture into a bowl. Discard the fiber.
Transfer the pulp in a vessel. Turn on the flame. Now add sugar into the vessel along with red chilly powder, black salt, salt, cumin powder and garam masala. Mix everything really well.
Further add raisins, date palm and ginger powder into the mixture. Mix all the ingredients really well. Keep stirring the chutney mixture at a regular interval of 2 minutes.
After a while, chutney has turned thick. If you want then you can check its consistency by sticking it between the fingers. It should have sticky consistency. Turn off the flame and add green cardamom powder in it. Mix it really well.
Sweet saunth chutney is now ready. Transfer it to a bowl.
Serving:
Serve this tangy and finger-licking sweet saunth chutney on the top of dahi vada or along with any snack. Store this chutney in a container and use it for 6 months. Enjoy!
Suggestions
- If you don’t have dates then soak the dry dates for 5-6 hours and use it.
- You can replace ginger powder with ginger paste. Add 2 tsp of ginger paste or finely grated 2 inch baton into it.
- If the chutney turns thick after being stored for some days then add water and make it and serve.
- Dry mango pieces – 100 grams
- Sugar – 250 grams (1 ¼ cup)
- Dates – 10
- Raisins – 2 tbsp
- Green cardamom – 6
- Red chilly powder – ½ tsp
- Cumin powder – 1 tsp
- Garam masala – 2 tsp
- Salt – ½ tsp
- Black salt – 1 tsp
- Ginger powder – 1 tsp
- Soak dry mango for 5-6 hours. Boil the dry mango with a cup of water in steel vessel. When it is cooked through, prepare a paste of its pulp and ½ cup of water. Sieve the paste.
- Cook the pulp with sugar, red chilly powder, black salt, salt, cumin powder, garam masala, raisins, date palm and ginger powder.
- After a while, chutney has turned thick then add green cardamom powder. Mix it really well. Sweet saunth chutney is now ready. Transfer it to a bowl.
- Serve this tangy and finger-licking sweet saunth chutney on the top of dahi vada or along with any snack. Store this chutney in a container and use it for 6 months. Enjoy!
