Saunth/Chaat Chutney/Sweet Chutney | How to make Saunth at home | Stepwise Pictures| Indian Street Food Chutney

Hi Supermoms,

As promised to you in my earlier post, here is the recipe for making Sauth ( Dry ginger) chutney or more popularly known as the Sweet Chutney. 

This is the sweet chutney that is used by all restaurants/ street vendors for various chaats like Bhelpuri, Panipuri, Dahi Vada, Dahi Bhalla, Raj Kachori etc.,

Over the years, I have created a recipe to make this Chutney using few ingredients in very less cooking time. No hassles. Trust me, it tastes the same, if not better than the restaurants!!!

                    

Can you believe .....it takes less than 10 minutes to prepare this tasty Chutney? Saunth adds life to  Indian Chaat. I'm sure you will agree. So getting this chutney right is very important. Follow the steps and you are just 10 minutes away from this awesome Chutney.

 Saunth / Sweet Chutney for Chaat :

Preparation time : 5 minutes

Cooking time : 7-8 minutes 

Serves : 4

1 cup =250ml

Storage : Keeps good for a month when stored in an airtight,clean and dry bottle. It is best to keep it refrigerated.

Note: I have given measurements for a small batch, you can double or triple the measurements and make a larger batch. 

Ingredients:

1. Dry ginger powder( Saunth)- 1/4 teaspoon

2. Dry mango powder( aamchur)-1 teaspoon

3.Red Chilli powder-1/4 teaspoon( adjust if you like it more spicy)

4.sugar-1/2 cup( 100 gms)

5.oil-1 tsp

6.cumin seeds,carrom seeds,nigella seeds for tempering( total 1/2 spoon)

7. Water-1 cup(200ml)

METHOD

1.In 200 ml of plain water add the dry mango powder , ginger powder, chilli powder and sugar.

       

   

2. Using a pestle and mortar,gently crush the cumin and carrom seeds so that it releases the flavour.

                       

3.In a pan, heat a tsp of oil, add the cumin,carrom and few nigella seeds. 

                       

4. Once it starts to splutter,add the dry mango flavoured water.

      

     

5. Let this simmer for 5 to 8 minutes. You can see the chutney thickening. Do not over boil as this chutney needs to be thin for drizzling over Chaat. Just make sure that there is no raw smell of chillies. Also, taste a little and check if you need to add little more Aamchur or sugar. 

    

You can substitute jaggery for sugar, but I wanted to make just like my favourite Chaat shop, so used sugar.

                        

I make this chutney regularly as we love Chaat. Do try and you are sure to bring more smiles. For variation you can make 'Tamarind Chutney/Imli Chaat' , Chatpata Green Chutney for Chaat/Indian Street Food

Happy Cooking!

With love,

Masterchefmom