How to make meethi saunth chutney: If you are planning to make chaat pakoras in the house on Holi this time, then do not forget to make dry ginger with them. Saunth not only enhances the taste of curd vada but is also used in Kachori, Bhalla Papdi Chaat and Aloo Tikki. That is, keep it dry, then add dry ginger to whatever you want to eat and eat it with fun. The special thing is that the dry ginger can be kept several days before Holi. Sweet dry ginger chutney does not spoil for 8-10 days. The dry ginger is made in many ways, but the recipe that we are going to tell you today is the easiest and it is going to bring mouth water in taste.

The easiest recipe of sweet smell chutney

• To make dry ginger, you have to take the mango powder of any good brand. After this, prepare the solution of 50 grams of Amchur powder in two glasses of water i.e. about 500 grams of water. If you want to measure with a spoon, you have to take about 4 teaspoons or half a cup of mango powder.

• Now keep these water and mango powder mixed in a clean steel or a pan to boil it. After a slight boil, the pan can add about 400 grams of jaggery, or 400 grams of sugar or about 300 grams of sugar or boora. The best taste comes from jaggery or sugar but you can also use sugar, boora or desi khand.

• Add 1 teaspoon of dry ginger powder to the pan. Also add one teaspoon black salt, one teaspoon ground red chilli and half a teaspoon of black pepper powder. The taste of dry ginger like confectionery comes from dry powder only. If you like, you can also add some melon seeds, cashews and raisins to it.

• Just boil this entire mixture on high gas and when it starts looking like boiling and turning off the gas. When the dry ginger is cooled, you can taste it by store for 10 days in a clean and dried glass or steel box. Eat curd Bhalla, Dahi Vada, Aloo Tikki, Bhalla Papdi and sour sweet dry ginger in any chaat.

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