Sonth ki Chutney Recipe by Niru Gupta
Soak the tamarind in water to cover, for 2 hours. Mash well and then strain into a pulp. Add wat
Ingredients
- Imli (tamarind), tightly packed � cup (100 g)
- Gur (jaggery), broken into small pieces � cup (150 g)
- Salt 2 tsp or to taste
- Kala Namak (black Rock Salt), powdered 1 tsp
- Garam Masala � tsp
- Sonth (powdered, dry ginger) 1 tsp
- Kali mirch (Black pepper) powder � tsp
- Chilli powder � tsp
- Chaat masala 1 tsp
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