How to make Tamarind Leaves Chutney-Cook Smart -

Sweet and sour tamarind leaf chutney – slurp slurp

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Tamarind leaves, Medium onion

Cuisine : Andhra

Course : Pickles, Jams and Chutneys

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You can also find more Pickles, Jams and Chutneys recipes like Hot Sweet Vegetable Pickle Mango and Orange Jam Goan Chilli Pickle Tomacado

Tamarind Leaves Chutney-Cook Smart

Tamarind Leaves Chutney-Cook Smart Recipe Card

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The cuisine of Andhra Pradesh is reputedly the spiciest of all Indian cuisine. Foods include both the original spicy Andhra cooking and Muslim-influenced Hyderabadi cuisine. Rice is the staple diet and is used in a wide variety of ways.
Hyderabadi cuisine is influenced by the Muslim population, which arrived in Andhra centuries ago. Much of the cuisine revolves around meat. It is rich and aromatic, with a liberal use of exotic spices, ghee, nuts and dry fruits.

Prep Time : 16-20 minutes

Cook time : 6-10 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Tangy

Ingredients for Tamarind Leaves Chutney-Cook Smart Recipe

  • Tamarind leaves washed 2 cups

  • Medium onion 1

  • Coriander seeds roasted 1 teaspoon

  • Cumin seeds roasted 1 teaspoon

  • Dried red chillies 10-12

  • Dried coconut grated 1/4 cup

  • Sesame seeds (til) roasted 2 teaspoons

  • Oil 4 teaspoons

  • Turmeric powder 1/4 teaspoon

  • Salt to taste

  • Tamarind pulp 1 tablespoon

  • Jaggery chopped 3 tablespoons

  • Mustard seeds 1 teaspoon

  • Curry leaves 18-20

Method

Step 1

Dry roast tamarind leaves for 2 minutes.

Step 2

Roughly chop onion and put into a grinder jar. Add coriander seeds, cumin seeds, 5-6 chopped dried red chillies, coconut and sesame seeds.

Step 3

Once the tamarind leaves are dry, add 2 teaspoons oil, turmeric powder and saute well. Add salt, mix well and cook for a minute. Switch off heat and transfer the sautéed leaves into the grinder jar.

Step 4

Add tamarind pulp and jaggery and grind.Add2-3 tablespoons water and grind into a coarse chutney. Transfer into a bowl.

Step 5

Heat 2 teaspoons 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 sauté for a minute. Add this tempering to the chutney. Mix well.

Step 8

Serve as an accompaniment.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.