SONTH CHUTNEY RECIPE

120 grams whole Amchoor (dry mango pieces)
250 grams Gur (Jaggery)
1 teaspoon Red chili pepper (Lal Mirchi)
3 teaspoons Salt (Namak)
1 teaspoon ground spices
1 1/2 teaspoons dry Ginger powder
1 teaspoon Black Salt (Kala namak)
1 teaspoon white Cumin seed powder

• Soak the amchoor overnight in 4 cups of water.
• Boil in the same water in which it was soaked on low fire until tender.
• Pass through a sieve, add a little water every now and then till it is of pouring consistency.
• Add ground spices, dry ginger, Red chili pepper , jaggery and white cuminseed powder and salt and mix well.
• Serve with papri and sprinkle a little black salt. It is sufficient for 12 persons.

Unable to understand the Indian food cooking terms?
Checkout Food Glossary to know all Indian food cooking terms in English Language.