1 cup Coriander leaves
2 or 3 (If you like it to be spicier, you may add more) Green chillies
1/2 tsp Cumin seeds
Salt to taste
Juice of 2 lemon (or adjust as per your taste)
Sonth (Tamarind Chutney)
2 cup tamarind pulp (soak dried tamarind overnight in water and then mash it next day and pass the fluid through a seive to get the pulp)
2 tbsp roasted cumin seeds powder
1 tsp red chili powder
1 cup sugar or as required - adjust as per your taste
rock salt or black salt as required
1/4 cup kishmish
Handful of ginger cut into julienne
Blend all the ingredients mentioned for green chutney and squeeze in the lemon juice once all has blended well.
1. Place a wok on the gas stove and let it warm up.
2. Pour in the tamarind pulp in the wok and let it come to a boil.
3. Bring down the flame to medium and now add roasted cumin seeds powder, sugar, ginger julienne, red chilli powder and kishmish and salt as per taste.
NOTE: The tamarind pulp will reduce in quantity so add the spices accordingly
4. Stir continuously and would observe the mixture would start to thicken
5. When cooled, store the saunth chutney in an air-tight dry jar or container. refrigerate and serve the sonth chutney whenever required with chaat or snacks.