South Indian cuisine has a significant role in fresh and seasonal chutneys. chutneys prepared from fresh vegetables are not only mouthwatering dishes but also good for health. every south Indian family has different ways of preparing these fresh chutneys. Chutney ground in a stone grinder or mortar pistol has its own authentic taste and flavor retaining its nutrient value. However, you can prepare in the mixer too. Today am going to share the raw tamarind chutney recipe as fresh and tender tamarind is in season , easily available in the local market. Tamarind is a fruit that tastes sweet and sour and has a lot of health benefits. It can be used to improve your digestion The polyphenols in tamarind have antioxidant and anti-inflammatory properties.
Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes
✓ chillies and salt adjust as per your taste.
✓ Tender and fresh tamarind without seeds are good for preparing chutney.
✓ Coarsely grind chutney always for better taste.
Raw tamarind- 150 gms
Green chillies- 8 to 10
Garlic cloves- 8 to 10
Salt as per taste
Turmeric- 1/4 tsp
Cumin seeds- 1 tsp
Coriander leaves few
Red chillies- 2(optional)
Oil – 2 tsp
Mustard seeds 1/4 th tsp
Red chillies- 2
Curry leaves few
Oil- 1 tsp
1. Wash raw tamrind well and pat dry. Make small slits on green chillies.
2. In a pan take 1 tsp oil, fry chillies and cumin seeds. keep aside.
3. Add one more tsp oil and fry tamarind.switch off when it slightly changes its colour. Let it cool. Remove hard husk or you can leave as it is when it is tender.
4. In a stone grinder grind chillies, add tamrind pulp, crush well and add salt, garlic, coriander leaves one by one. Add turmeric too.
5. Take out chutney in to a bowl .
In a small pan heat 1 tsp oil and mustard seeds,red chillies, curry leaves,Hing. Mix well with chutney.
7. Serve with hot rice and ghee. You have this chutney with idli and does too!