Tamarind Leaves Chetney

How to make Tamarind Leaves Chutney

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Main Ingredients : Tamarind leaves(chigur), Dried coconut ( khopra) (खोपरा)

Cuisine : Indian

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Tamarind Leaves Chutney Recipe Card

Prep Time : 11-15 minutes

Cook time : 0-5 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet & Sour

Ingredients for Tamarind Leaves Chutney Recipe

• Tamarind leaves(chigur) washed 2 cup

• Dried coconut ( khopra) grated 1/4 cup

• Coriander seeds roasted 1 teaspoon

• Cumin seeds roasted 1 teaspoon

• Dried red chillies chopped 10-12

• Onion 1 medium

• Sesame seeds 1 teaspoon

• Oil 3 teaspoons

• Turmeric powder 1/4 teaspoon

• Salt to taste

• Tamarind pulp 1 tablespoon

• Grated jaggery 3 tablespoons

• Mustard seeds 1 teaspoon

• Curry leaves 15-18

Method

Step 1

Dry roast tamarind leaves for 2 minutes.

Step 2

Roughly chop onion and place in a grinder jar alongwith coriander seeds, cumin seeds, 5-6 chopped dried red chillies, coconut and sesame seeds.

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Step 3

Add 2 tsps oil to tamarind leaves alongwith turmeric powder and saute well. Add salt, mix well and cook for a minute. Switch off heat and transfer the sautéed leaves in the grinder jar.

Step 4

Add tamarind pulp and jaggery and grind into a coarse chutney adding very little water, if required. Transfer into a bowl.

Step 5

Heat 1 tsp oil in a non-stick pan. Add mustard seeds and let them splutter.

Step 6

Roughly chop remaining dried red chillies and discard the seeds.

Step 7

Add curry leaves and chopped dried red chillies to the pan and add this tempering to the chutney. Mix well.

Step 8

Serve as an accompaniment.

Nutrition Info

Calories : 954

Carbohydrates : 99.3

Protein : 18.9

Fat : 53.1

Other : 24.3