Home / Pickle & Chutney / Sonth Chutney Recipe with Dry Mango | Chaat Wali Meethi Saunth ki Chutney

Sonth Chutney Recipe with Dry Mango | Chaat Wali Meethi Saunth ki Chutney

Saunth Chutney Recipe

Sonth Chutney Recipe – It is very easy to make and it gives a very nice taste to Dahi vade, tikki, Chaat Papdi and bhelpuri etc.


  • 100 g dry mango (aam ki sukhi khatayi)
  • 250 g sugar (chini)
  • 10 pc dates (khajoor)
  • 2 table spoon raisins (kishmish)
  • ½ teaspoon red chili powder (lal mirch powder)
  • 1 teaspoon cumin powder (jeera powder)
  • 2 teaspoon garam masala
  • ½ teaspoon plain salt
  • ½ teaspoon black salt
  • 1 teaspoon dry ginger powder (saunth powder)

Methods: How to make Sonth Sauce Recipe

  1. Wash the dry mangoes well with water thoroughly. After this, take that much water in a bowl, in which the dry mangoes can be completely submerged. Soak it for 5 to 6 hours.
  2. After 6 hours, put the soaked mangoes with water into the steel utensil. Put a cup of water in it to boil it. Boil the dry mango pieces for 12 to 15 minutes until it becomes soft. During this time, take out the seeds of each date and cut them into thin slices.
  3. Take out a piece of dry mango and press down, check whether it is soft or not. If it is soft, turn the gas off. After that, mash the boiled dry mangoes with hands and remove the hard part by mashing them. Then, put the dry mangoes with half cup of water in the mixer jar, grind it and make a pulp.
  4. Put the pulp into the sieve and drain it into a cup, so that its fibers are separated and add ½ cup of water and mix it.
  5. Pour the pulp into the pan and put it on the gas. Add sugar and all spices – red chilli powder, black salt, salt, cumin powder and garam masala and mix it. Then, add raisins, chopped dates and even dry ginger powder in it. Stir the sauce with a spoon in every 2 minutes.
  6. After thickening of the chutney, check the identity of the cooked sauce if it is dark brown in color, it means the sauce is ready. So as soon as the sauce gets ready, stop the gas and sprinkle some cardamom powder in the prepared saunth
  7. Take out the prepared saunth chutney in a bowl and serve it with Dahi vade, tikki, Chaat Papdi and bhelpuri etc.
  8. Store the saunath in a container and keep it in the fridge and enjoy its flavor for upto 6 months.


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