RAW TAMARIND PACHADI/ CHUTNEY

Raw tamarinds are available in market in the months of October or November. During this time a number of delicacies are prepared with raw tamarind like tamarind pickle, tamarind thokku, tamarind dal and so on.

This recipe is simple and flavourful. It tastes wonderful with plain steamed rice and pappadums. It can also be enjoyed with yellow dal and chawal or with chapatti.

Recipe for Raw tamarind pachadi

Ingredients for Raw tamarind pachadi

• 1 cup raw tamarind (cut into 1 inch pieces and deseeded)
• 10 dry red chillies
• 1 tsp mustard seeds
• 1 tsp fenugreek seeds
• 10 cloves garlic
• 10 to 15 curry leaves
•  ½ cup oil
• Salt to taste

How to make

Heat oil in a kadai or skillet. Add mustard and fenugreek seeds.

As the mustard seeds begin to splutter, add curry leaves and red chillies.

Add in the garlic cloves. Saute for a minute. Remove from heat.

Transfer the above ingredients to a chutney jar (leave some oil in the kadai). Let it cool for some time.

In the same kadai, saute the raw tamarind pieces for 5 to 6 minutes on medium heat or until soft. Let it cool for some time.

Dry grind the ingredients in the chutney jar.

Now add the tamarind and salt. Grind it further to get a coarse textured chutney. Do not add water.

Transfer to an airtight container.