Saunth or imli chutney(from leftover gulab jamun syrup)
Saunth or imli chutney(from leftover gulab jamun syrup)

Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, saunth or imli chutney(from leftover gulab jamun syrup). One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Saunth or imli chutney(from leftover gulab jamun syrup) is one of the most popular of current trending foods on earth. It’s easy, it is fast, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look wonderful. Saunth or imli chutney(from leftover gulab jamun syrup) is something that I have loved my entire life.

Imli Chutney Recipe with step by step photos. Use it for making sonth a Sweet and your liquidy thing. Put in Chaat used on Aaloo tikki also known aus meethi chutney. Boil them together till you see a g.

To begin with this recipe, we have to prepare a few ingredients. You can have saunth or imli chutney(from leftover gulab jamun syrup) using 7 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Saunth or imli chutney(from leftover gulab jamun syrup):
  1. Take 1 cup leftover sugar syrup of (gulab jamun / rasgulla)
  2. Get 1/2 tamarind pulp
  3. Take 1/4 tsp black salt
  4. Make ready pinch hing / asafoetida
  5. Make ready 1/4 tsp cumin powder
  6. Make ready 1/2 tsp garam masala powder
  7. Take 1/2 tsp red chilli powder

Sweet tamarind chutney is a famous Indian chutney which is made from tamarind, jaggery and some basic spices. Today I am sharing tamarind chutney in north Indian style. This chutney is also known as Saunth or sonth chutney because it uses dry ginger powder(Saunth) which is easily available in. Sonth (Saunth) or Imli/Tamarind Chutney is made by soaking the pulp of Imli aka Tamarind Fruit.

Instructions to make Saunth or imli chutney(from leftover gulab jamun syrup):
  1. In a pan strain leftover sugar syrup,keep the flame medium and cook for few minutes till it thickens.
  2. Add all ingredients mentioned above and mix well.cook for another min and switch off the flame.
  3. Let it cool completely and pour in a jar to preserve for later use.
  4. Serve with any kinds of chat, samosa, kachori etc.
  5. Note – you can also add nuts to it.
  6. Note – If you are using rasgulla syrup, you need to cook little more time then gulab jamun syrup.becouse it has thin in consistency then jamun syrup.

This chutney is also known as Saunth or sonth chutney because it uses dry ginger powder(Saunth) which is easily available in. Sonth (Saunth) or Imli/Tamarind Chutney is made by soaking the pulp of Imli aka Tamarind Fruit. Dirt, grit and seeds are then removed from the tamarind pulp. Tamarind also called as Imli in Hindi is a rich source of fiber and helps in digestion. Loaded with essential nutrients, It is quite delicious and.

So that’s going to wrap it up with this exceptional food saunth or imli chutney(from leftover gulab jamun syrup) recipe. Thank you very much for your time. I’m sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!