Awesome Green Tamarind Chutney, easy recipe

Can you imagine the combined taste of green tamarind and green chilli? This is it! This chutney is incredible! It will tingle your taste buds and make your mouths water. I tried it with coconut rice and it was such an amazing combination. It went so well with it. I would just eat a whole bowl of coconut rice with this incredible chutney. I just could not resist it and ended up licking the whole bowl clean.
As a child I have always loved sour and tangy foods and green tamarind with salt and chilli powder was my favourite.  Other sour fruits I love are green mango, lime or lemon, green or dried tamarind which also I enjoyed raw with some salt and chilli powder sprinkled on them.

I haven’t made a chutney with green tamarind ever before. So this time I tried to experiment by adding the green chillies one by one while adjusting the salt till it reached the bliss point. And the end result ….. was just sensational and so delightful!

Ingredients:
1 cup green tamarind
5- 6 green chillies

For tempering
4 curry leaves
1/4 tsp mustard seeds
1/2 tsp ghee (clarified butter)

Instructions:

1. Rinse the green tamarind and green chillies in running water and grind them together with salt in a wet grinder to a slightly coarse and not very fine texture.

2. Remove and put it in a serving bowl. Heat the ghee and splutter the mustard seeds, add the curry leaves and sizzle them till they are crisp then immediately pour the tempering on the chutney. Enjoy with coconut rice or any snacks or fritters.

Recipe

Green Tamarind Chutney

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Prep Time: 5 minutes minutes

Cook Time: 2 minutes minutes

Total Time: 7 minutes minutes

Course: Quick and Easy, Side Dish

Cuisine: south indian

Author: Fouzia Husainy

Ingredients

• Ingredients:
• 1 cup green tamarind
• 5- 6 green chillies
• For tempering
• 4 curry leaves
• 1/4 tsp mustard seeds
• 1/2 tsp ghee clarified butter

Instructions

• Rinse the green tamarind and green chillies in running water and grind them together with salt in a wet grinder to a slightly coarse and not very fine texture.
• Remove and put it in a serving bowl. Heat the ghee and splutter the mustard seeds, add the curry leaves and sizzle them till they are crisp then immediately pour the tempering on the chutney. Enjoy with coconut rice or any snacks or fritters.

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