Saunth: Sweet Chutney with Green Mango and Dates
User Reviews
5.0
15 reviews
Excellent
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Prep Time
15 mins
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Cook Time
1 hr
-
coolimg time
30 mins
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Total Time
1 hr 15 mins
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Servings
35 2 Tbsp
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Calories
40 kcal
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Course
Condiments, Snacks
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Cuisine
Indian
Saunth: Sweet Chutney with Green Mango and Dates
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Sweet Chutney, also known as Saunth or Meethi Chutney,is a delicious sweet-sour Indian chutney. This recipe of meethi chutney is a variant of populartamarind sweet chutney and is made using green mangoes, dates, jaggery, andspices.
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Ingredients
Produce:
- 450 g green mango Kaccha Aam/Kairi : 1 Lb./ 1 big size mango
- 200 g dates Khajoor: 7 oz/ 10-11 pieces, deseeded
- 28 g ginger Adrak: 1 oz/ 2 inch knob, julienne cut
- 2.5 cup water filtered
Spices:
- ¼ cup jaggery Gud
- 1 teaspoon salt adjust as per taste
- 1 tablespoon roasted cumin powder Bhuna Jeera powder
- 1 tablespoon Roasted cumin seeds Bhuna Jeera Sabut
- 1 teaspoon Black rock salt Kala Namak (powdered)
- 1 teaspoon red chili powder Cayenne pepper - Lal Mirch Powder
- 1 teaspoon garam masala
- 2 cinnamon stick Dalchini: 2, 1-inch sticks
- 2 star anise Chakraphool: 2 pieces
Pantry:
- 20 g melon seeds Tarbooj ke beej: 0.7 oz/ 2 Tablespoon
- 20 g Calumpang Nut Chironji/Charoli: 0.7 oz/ 2 Tablespoon
Instructions
Method:
- Wash, peel and chop green mango and add to Instant Pot’s inner pot.
- Then deseed the dates, and add to green mango (to deseed the dated slit the date vertically with a knife, split the date from the slit and remove the seed).
- Add 2 cup of water to mango and dates, close the lid of the Instant Pot and pressure cook on high level for 5 minutes, NPR.
- When pressure is released and the pressure pin pops down, remove the lid and switch to sauté mode at normal heat level.
- Now blend the boiled green mango and dates using immersion blender.
- After blending add the spices, salt, roasted cumin powder, black rock salt, red chili powder and garam masala.
- Also add julienned ginger, roasted whole cumin seeds, melon seeds. chironji nuts, cinnamon sticks and star anise.
- Stir everything and let the chutney simmer on sauté mode for 5 minutes.
- Do a taste test and accordingly add sweetner, in this recipe I have used jaggery as sweetner.
- Also add water to adjust the consistency of chutney. Once done consistency of chutney should be thick enough to coat the back of spatula or spoon.
- After 15 minutes of simmering, turn off the Instant Pot and allow the Meethi Chutney to cool down completely. Upon cooling the chutney will further thicken down.
- Transfer this Meethi chutney to clean and dry glass jars and store in refrigerator.
- Before serving top it with some fresh fruits, like banana, grapes and pomegranates.
Equipments used:
Notes
- Making roasted cumin powder at is very easy, just roast handful of cumin seeds on low heat in a pan, keep stiring for even browning and brown until you start getting nice aroma and dark brown color. Switch of the heat and let them cool down a bit, and then grind them into powder using a spice grinder or dry jar of nutribullet. Store in a clean and dry jar for later use.
Nutrition Information
Show Details
Calories
40kcal
(2%)
Carbohydrates
8g
(3%)
Protein
1g
(2%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Sodium
134mg
(6%)
Potassium
74mg
(2%)
Fiber
23g
(92%)
Sugar
7g
(14%)
Vitamin A
167IU
(3%)
Vitamin C
5mg
(6%)
Calcium
11mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 352 Tbsp
Amount Per Serving
Calories 40 kcal
% Daily Value*
| Calories | 40kcal | 2% |
| Carbohydrates | 8g | 3% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 134mg | 6% |
| Potassium | 74mg | 2% |
| Fiber | 23g | 92% |
| Sugar | 7g | 14% |
| Vitamin A | 167IU | 3% |
| Vitamin C | 5mg | 6% |
| Calcium | 11mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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