Mithi Sonth

Mithi Sonth is a sweet and tangy chutney made with dried ginger powder, tamarind, and jaggery. It's a popular accompaniment in Indian cuisine, often served with snacks like samosas, pakoras, or chaat. Here's a basic recipe for Roopak's Mithi Sonth:

Ingredients:

• 1 Cup seedless tamarind
• 1 Cup jaggery (grated or chopped)
• 1 Tablespoon dried ginger powder (saunth)
• 1 Teaspoon roasted cumin powder
• 1 Teaspoon red chili powder
• 1 Teaspoon black salt
• 1/2 Teaspoon dry mango powder (amchur)
• 1/2 Teaspoon salt (adjust to taste)
• 2 Cups water
• Optional: Pinch of asafoetida (hing)
• Optional: Pinch of garam masala

Instructions:

• Start by soaking the tamarind in 2 cups of warm water for about 30 minutes. After soaking, squeeze and extract the pulp from the tamarind, discard the seeds and fibers, and keep the pulp aside.
• In a saucepan, add the tamarind pulp and jaggery. Cook on medium heat until the jaggery dissolves completely, stirring occasionally.
• Once the jaggery has dissolved, add the dried ginger powder, roasted cumin powder, red chili powder, black salt, dry mango powder, regular salt, and optional asafoetida.
• Mix well and let it simmer on low heat for about 15-20 minutes, or until the chutney thickens to a desired consistency. Stir occasionally to prevent sticking.
• Taste and adjust the seasoning if needed. If you prefer a smoother consistency, you can strain the chutney through a fine mesh sieve to remove any remaining solids.
• Once the chutney reaches the desired consistency, turn off the heat and let it cool down completely.
• Store the Mithi Sonth in clean, airtight containers in the refrigerator. It can be stored for several weeks.

Enjoy your homemade Mithi Sonth with your favorite snacks or as a dipping sauce!