Tamarind Leaves Chutney

Ingredients 

• 2 cups tamarind leaves, washed
• 1 medium onion 
• 1 teaspoon coriander seeds roasted
• 1 teaspoon cumin seeds roasted
• 10-12 dried red chillies
• 1/4 cup dried coconut grated
• 2 teaspoons sesame seeds (til) roasted
• 4 teaspoons oil
• 1/4 teaspoon turmeric powder
• Salt to taste
• 1 tablespoon tamarind pulp
• 3 tablespoons jaggery chopped
• 1 teaspoon mustard seeds
• 18-20 curry leaves

Method

1. Dry roast tamarind leaves for 2 minutes.
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.
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.
4. Add tamarind pulp and jaggery and grind.Add2-3 tablespoons water and grind into a coarse chutney. Transfer into a bowl.
5. Heat 2 teaspoons oil in a non-stick pan. Add mustard seeds and let them splutter.
6. Roughly chop remaining dried red chillies and discard the seeds.
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.
8. Serve as an accompaniment.