Delhi Saunth Chutney is a classic sweet and tangy tamarind-based condiment essential to North Indian street food. It is frequently served as a drizzling sauce for chaat, samosas, and pakoras to provide a balance of bold, complex flavors.
Vegan Vegetarian Pescetarian Gluten-Free Dairy-Free Nut-Free Egg-Free Soy-Free
Nutrient score: Low
Goodness for its calories, 25 to 100.
How is this worked out?
The nutrient score shows how much goodness a recipe gives for its calories, from 25 to 100. Every recipe gets at least 25. It is the same for everyone.
It adds up how much of 11 nutrients people need the recipe gives for its calories: protein, fibre, vitamins A, C and E, calcium, iron, potassium, magnesium, folate and zinc. Each counts up to a full day’s worth for the calories. It then takes points off for saturated fat, added sugar and sodium above a fair share for the calories.
75 and over: Excellent. 60 to 74: Very good. 45 to 59: Good. 35 to 44: Fair. 25 to 34: Low.
The formula (from the recipe’s values per 100 g):
- Share of the day: the recipe’s kcal per 100 g ÷ 2,000 (under 40 kcal per 100 g, such as a herb or tea, counts as 40 kcal).
- 11 nutrients to encourage: protein (50 g), fibre (28 g), vitamin A (900 mcg), vitamin C (90 mg), vitamin E (15 mg), calcium (1,300 mg), iron (18 mg), potassium (4,700 mg), magnesium (420 mg), folate (400 mcg) and zinc (11 mg). For each: amount ÷ (Daily Value × share), at most 1. Add them up.
- 3 nutrients to limit: saturated fat (20 g), added sugar (50 g) and sodium (2,300 mg). For each: amount ÷ (limit × share) − 1, only when above 0 and at most 3. Add them up.
- Result = 100 × (step 2 − 2 × step 3) ÷ 11, kept between 0 and 100.
- Score = 25 + 0.75 × result, rounded. The scale runs from 25 to 100 instead of 0 to 100: every edible recipe gets at least 25, and the order doesn’t change.
It follows the Nutrient Rich Foods index (NRF 9.3) with the U.S. FDA Daily Values for a 2,000 kcal day. Different from the published index: folate and zinc are added (11 nutrients instead of 9), the nutrients to limit count double and each at most three times its share, the 40 kcal floor, and the 25 to 100 scale. When some of the values it needs are unknown, the score is shown as “about”.
A recipe’s values are worked out from its ingredients, whose values are estimates.
Sources: Drewnowski A. Defining nutrient density: development and validation of the Nutrient Rich Foods index. J Am Coll Nutr. 2009;28(4):421S-426S; U.S. FDA, Daily Value on the Nutrition and Supplement Facts Labels.
A low score doesn’t make a recipe bad: treats and festive dishes have their place. Use the score to compare similar recipes. In the GapPlate app you also see how much of the gaps in your day a serving fills.
Units:
Ingredients
- 0.5 cup Tamarind pulp (148 g)
- 1 cup Jaggery (296 g)
- 1.5 cups Water (355 g)
- 1 tsp Ginger powder (2.2 g)
- 1 tsp Roasted cumin powder (2.2 g)
- 0.5 tsp Red chili powder (1.1 g)
- Salt, to taste
- 0.5 tsp Black salt kala namak (3 g)
- Ingredients in total: 807 g
- Weight lost in cooking: 407 g (mostly water boiling off)
- Net weight (cooked): 400 g · 8 servings of about 50 g
Method
- In a small saucepan, combine the tamarind pulp, grated jaggery, and water.
- Place the saucepan over medium heat and stir until the jaggery has completely dissolved into the tamarind water.
- Bring the mixture to a gentle boil, then lower the heat to maintain a simmer for about 10 minutes until the sauce begins to thicken slightly.
- Stir in the dry ginger powder, roasted cumin powder, red chili powder, salt, and black salt.
- Continue to simmer for another 5 minutes, stirring occasionally, until the chutney achieves a syrupy consistency that coats the back of a spoon.
- Remove the pan from the heat and allow the chutney to cool completely, as it will thicken further as it sits.
- Strain the chutney through a fine-mesh sieve if you prefer a perfectly smooth texture, then transfer it to a glass jar and store in the refrigerator to serve alongside your favorite snacks.
Nutrition
| Nutrient | Per serving (50 g) | Per 100 g |
|---|---|---|
| Calories | 188 kcal | 376 kcal |
| Protein | 0.76 g | 1.52 g |
| Water | 0 mL | 0 mL |
| Sodium | 163 mg | 327 mg |
| Total Carbohydrates | 48.2 g | 96.3 g |
| Total Fat | 0.24 g | 0.48 g |
| Sugar | 45.7 g | 91.5 g |
61 more nutrients
Carbohydrates
| Nutrient | Per serving (50 g) | Per 100 g |
|---|---|---|
| Added Sugar | 35.1 g | 70.2 g |
Minerals
| Nutrient | Per serving (50 g) | Per 100 g |
|---|---|---|
| Iron | 4.9 mg | 9.8 mg |
| Calcium | 47.6 mg | 95.2 mg |
| Magnesium | 44.8 mg | 89.5 mg |
| Potassium | 516 mg | 1,032 mg |
| Iodine | 0.002 mcg | 0.004 mcg |
| Phosphorus | 38 mg | 76 mg |
| Zinc | 0.12 mg | 0.24 mg |
| Chloride | 214 mg | 429 mg |
| Selenium | 0.51 mcg | 1.01 mcg |
| Copper | 0.2 mg | 0.4 mg |
| Fluoride | 0.001 mg | 0.001 mg |
| Manganese | 0.2 mg | 0.4 mg |
| Molybdenum | 0 mcg | 0 mcg |
| Chromium | 0 mcg | 0 mcg |
Fats
| Nutrient | Per serving (50 g) | Per 100 g |
|---|---|---|
| Trans Fat | 0 g | 0 g |
| Saturated Fat | 0.046 g | 0.093 g |
| Cholesterol | 0 mg | 0 mg |
| Monounsaturated Fat | 0.011 g | 0.022 g |
| Omega-3 Fatty Acids | 0.002 g | 0.004 g |
| Polyunsaturated Fat | 0.018 g | 0.036 g |
| Omega-6 Fatty Acids | 0.016 g | 0.032 g |
| DHA (Docosahexaenoic Acid) | 0 mg | 0 mg |
| EPA (Eicosapentaenoic Acid) | 0 mg | 0 mg |
| ALA (Alpha-Linolenic Acid) | 0.003 g | 0.006 g |
| Arachidonic Acid | 0 mg | 0 mg |
| Medium-Chain Triglycerides | 0 g | 0 g |
| Omega-9 Fatty Acids | 0.012 g | 0.024 g |
Fibre
| Nutrient | Per serving (50 g) | Per 100 g |
|---|---|---|
| Fiber | 1.06 g | 2.12 g |
| Soluble Fiber | 0.16 g | 0.32 g |
| Insoluble Fiber | 1.05 g | 2.1 g |
Vitamins
| Nutrient | Per serving (50 g) | Per 100 g |
|---|---|---|
| Vitamin B12 | 0 mcg | 0 mcg |
| Vitamin D | 0 mcg | 0 mcg |
| Vitamin C | 0.81 mg | 1.63 mg |
| Folate (B9) | 3.16 mcg | 6.33 mcg |
| Niacin (B3) | 0.46 mg | 0.92 mg |
| Vitamin A | 2.43 mcg RAE | 4.86 mcg RAE |
| Thiamin (B1) | 0.085 mg | 0.17 mg |
| Vitamin B6 | 0.037 mg | 0.074 mg |
| Riboflavin (B2) | 0.038 mg | 0.076 mg |
| Pantothenic Acid (B5) | 0.067 mg | 0.13 mg |
| Vitamin E | 0.07 mg | 0.14 mg |
| Vitamin K | 0.68 mcg | 1.36 mcg |
| Biotin (B7) | 0 mcg | 0 mcg |
| Beta-Carotene | 60.1 mcg | 120 mcg |
Others
| Nutrient | Per serving (50 g) | Per 100 g |
|---|---|---|
| Choline | 1.76 mg | 3.52 mg |
| Leucine | 47.5 mg | 94.9 mg |
| Lysine | 26.9 mg | 53.8 mg |
| Polyphenols | 419 mg | 839 mg |
| Methionine | 8.67 mg | 17.3 mg |
| Oxalates | 5.67 mg | 11.3 mg |
| Threonine | 24.2 mg | 48.5 mg |
| Tryptophan | 10.4 mg | 20.8 mg |
| Valine | 35.7 mg | 71.4 mg |
| Flavonoids | 79.7 mg | 159 mg |
| Histidine | 60.1 mg | 120 mg |
| Lutein / Zeaxanthin | 0.015 mg | 0.029 mg |
| Lycopene | 0 mg | 0 mg |
| Phenylalanine | 36.4 mg | 72.8 mg |
| Purines | 3.08 mg | 6.17 mg |
Proteins
| Nutrient | Per serving (50 g) | Per 100 g |
|---|---|---|
| Isoleucine | 30.1 mg | 60.3 mg |
Worked out from the ingredients with the GapPlate food library, per 100 g of the cooked dish. Estimates, not medical advice.
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