Chinchamba Chutney

                                    Another one in the series of rare recipes  and this one is lip smacking tangy one with raw tamarind/ Chinche – Usually there are hordes of recipes with the ripened black tamarind that we use – but this one is with the raw green ones .This recipe is courtesy my FB friend – Suseela D Pai akka .
Ingredients :-
  • Raw tamarind – a handful (should be tender and not fibrous )
  • Grated Coconut – 1/2 cups
  • Green Chillies – 5 or as per spice level
  • Salt to taste
  • Mustard seeds- 1 tsp
  • Jeera – 1/2 tsp
  • Curry leaves – a few
  • Coconut oil for tempering – 1 tbsp

Method :-

  1. Peel the skin of the tamarind , wash & boil with very little water .
  2. Let cool . Then squeeze out the flesh discarding the seeds . ( DO throw away the seeds as they will otherwise give a bitter flavour to the chutney).
  3. Grind the pulp with the coconut and green chillies to a smooth chutney consistency .
  4. Add the salt .
  5. Heat the oil in a kadai & splutter the mustard seeds . Then add the jeera and curry leaves .
  6. Pour them over the chutney .

Enjoy this with rice as a side dish or with idlis & dosa as a dip !

2 replies to “Chinchamba Chutney

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