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If you are using tamarind soak them in water overnight or for 4-5 hours.
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Mash it and drain out the pulp in a bowl.
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I have used tamarind concentrate, it makes process fast.
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Heat a nonstick sauce pan over the medium flame.
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Add jaggery (gur) and water.
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Let it come to a boil.
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Then add tamarind concentrate to the boiling mixture. Stir it well.
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Add all spices asafoetida, cumin powder, red chili powder, ginger powder and black salt.
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Cook the mixture for 5- 6 min.
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This saunth chutney would have thicken now.
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Let the mixture cool at room temperature.
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You may store this saunth chutney for 1 month in refrigerators.