Saunth - Lal Chatni

8, Nov, 2012, by Seema

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Tamarind paste - 100 gm
Water - 1 medium size cup
Sugar or Jaggery - 100 gm
Salt - 1 tspn
Black salt - 1 tspn
Black pepper - tspn
Ginger (grated) - 1 tspn
Heeng + Jeera powder (Can be made at home by roasting jeera and asafetida and then grinding them together.)
Chuaraya (Dry Date) - 6, chopped
Raisins - 2 tspn
Magaz (Melon seeds) - 2 tspn


  1. Pour tamarind paste and water in a pan and keep it to boil. Keep it boiling until the mixture becomes thick in consistency.
  2. Once the mixture is thickened, add rest of the ingredients.
  3. Keep stirring well and boil for another 10 mins.
  4. Remove it from heat and allow it to cool.

Storage Tips - Must be kept in refrigerator and can be stored for a month in cool space.

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