Saunth (sweet tamarind-date chutney)
Vegetarian
सोंठ · sõṭh
Tamarind and dates simmered with jaggery, dry ginger and roasted cumin into a glossy sweet-sour sauce. The dark, sticky chutney that tops chaat, samosas and dahi bhalla.
Saunth (sweet tamarind-date chutney) is an Indian condiment, ready in about 50 minutes and made with tamarind, dates and ground ginger. It serves 14 and is rated easy to cook.
No licensed photograph of this dish yet.
- Prep
- 10 min
- Cook
- 25 min
- Rest
- 15 min
- Total
- 50 min
- Serves
- 14
- Level
- Easy
- Calories
- 55
Method
Step 1
Soak the tamarind (opens in a new tab) and dates (opens in a new tab) in the hot water for 15 minutes until soft.
- 15 min
Step 2
Simmer the tamarind (opens in a new tab), dates (opens in a new tab) and soaking water in a saucepan (opens in a new tab) for 8–10 minutes, mashing with a spoon, until the dates fall apart.
- 10 min
- medium heat
- Saucepan (opens in a new tab)
How it looks · Photo: Bachir Mamud on Pexels Step 3
Blend briefly, then push through a sieve, pressing hard on the pulp; discard the fibres and any stray seeds.
Step 4
Return the purée to the pan with the jaggery, dry ginger, cumin, chilli, fennel and salt. Simmer gently, stirring, until it coats the back of a spoon thickly — it thickens further as it cools.
- 12 min
- medium-low heat
- Saucepan (opens in a new tab)
Food safety: The thickening syrup bubbles and spits; stir with a long spoon.
Step 5
Stir in the chaat masala (opens in a new tab), cool completely and pour into a clean jar.
About this dish
- Origin
- North India, India · Commonly attributedNamed for saunth (dry ginger); a fixture of North Indian chaat, especially in Uttar Pradesh and Delhi.Also popular in PakistanMore food from India
- Dish
- Snack · Condiments, chutneys & relishes · Sauces
- Cooking method
- Simmered
- Taste
- sweet & sour, fruity, aromatic / warmly spiced, spicy (chilli heat)
- Diet
- Vegan · Dairy-free · No nut ingredients · Low-carbWithout the optional extras: No gluten ingredientsWorked out from the ingredients. How labels work
All labels
Vegan · Plant-based · Vegetarian (lacto-ovo) · Eggetarian · Lacto-vegetarian · Ovo-vegetarian · Pescatarian · Flexitarian-friendly · Whole-food focused · Paleo-style · Dairy-free · Egg-free · No nut ingredients · Alcohol-free · Pork-free · Beef-free · Low-carb · Low-fat - Good for
- Make-ahead · Budget-friendly · Festive & celebration
- Cook more with
- Tamarind · Dates · Ground ginger · Jaggery / palm sugar · Ground cumin · Kashmiri chilli powder
- Techniques
- Simmering
Allergens
- May contain: Wheatfrom chaat masala
- May contain: Glutenfrom chaat masala
Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.
Nutrition
55 kcal per serving
Estimated1 serving ≈ 27 g · recipe makes 14
Where the energy comes from
- Protein 2%
- Carbohydrate 96%
- Fat 2%
| Nutrient | Per serving | Per 100 g |
|---|---|---|
| Energy | 55 kcal | 201 kcal |
| Protein | 0.3 g | 1.1 g |
| Carbohydrate | 14.2 g | 52.4 g |
| Net carbohydrate | 13.5 g | 49.8 g |
| Sugars | 12.4 g | 45.7 g |
| Added sugars | 6.9 g | 25.5 g |
| Fibre | 0.7 g | 2.6 g |
| Fat | 0.1 g | 0.3 g |
| Saturated fat | — | — |
| Trans fat | — | — |
| Cholesterol | — | — |
| Sodium | 129 mg | 476 mg |
| Salt equivalent | 0.3 g | 1.2 g |
Vitamins & minerals per serving
- Potassium
- 84 mg
- Calcium
- 18 mg
- Iron
- 0.4 mg
- Magnesium
- 10 mg
- Vitamin A (RAE)
- 5 µg
- Vitamin C
- 0 mg
- Vitamin D
- 0 µg
- Vitamin B12
- —
- Folate (DFE)
- 2 µg
How these numbers were made
- Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
- Optional ingredients are not included: fennel seeds, chaat masala.
- Jaggery / palm sugar: Brown sugar (FDC 168833) used as a stand-in for unrefined cane jaggery and palm sugar.
- Kashmiri chilli powder: Paprika (FDC 171329) used as a stand-in: Kashmiri chilli is a mild, deep-red chilli powder used mainly for colour.
- “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
- Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.
Good to know
Tips
- Aim for a pouring consistency like warm honey; if it sets too thick once chilled, loosen with a little warm water.
Common mistakes
- Reducing it to a jam on the stove — it will be unpourable once cold.
Serve with
- Drizzle over papdi chaat, samosa chaat, dahi bhalla, bhel puri or aloo tikki, usually with green chutney.
Food safety
- Store in a scrupulously clean, completely dry jar (sterilise it in boiling water or a low oven and let it dry fully), and always use a dry spoon; moisture is what spoils chutneys and pickles.
Storage
- Refrigerate in a clean, covered jar for up to 2 weeks, or freeze in portions for 3 months.
Variations
- Quick imli chutney: Use 3 tbsp tamarind concentrate, sugar and the spices; simmer for 5 minutes without dates.
Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated
Goes with
Recipe DNA
How this dish is built
Masalas in this recipe
Make the masala first, then come back to finish the dish.
Dry spice blend
Chaat masala
This recipe uses ½ tsp (1.2 g for 14 servings (about 25 ml)).
Make it milder, swap ingredients for your diet, change the batch size or thickness — the original stays as it is.
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