Chintapandu Thokku
Equipment
- Blender
- Frying Pan
- Skillet
- Bottle with lid
- Refrigerator
Ingredients
- 500 g Tamarind
- 2 Garlic Cloves of
- 4-5 Mint leaves Bunch of
- 10-15 Green chilies de-seeded (optional) and roughly chopped
- Salt
For the tempering
- 180 ml Vegetable oil (¾ cup)
- 1 teaspoon Mustard seeds
- 1 teaspoon Cumin seeds
- 1/4 teaspoon Fenugreek seeds
- 4 Red chilies Dried
Instructions
- Remove the seeds from the tamarind because they spoil the taste of the chutney.
- Put all the ingredients, except the tempering ingredients and salt, in a blender.
- Process, adding a little water if necessary, to make a smooth paste. Season with salt.
- Heat the oil for the tempering in a frying pan (skillet) over medium heat.
- Add all the tempering ingredients.
- Stir-fry for about 1-2 minutes, or until the seeds start to splutter and the chillies turn a shade darker.
- Pour the hot tempering over the chutney and mix well.
- Allow to cool.
- When cool, put into a sterilized bottle with a well fitting lid.
- Keep at room temperature and use after one week.
- The chutney can be stored in the refrigerator for upto 1 year.
Nutrition
Serving: 750gSodium: 2mgCalcium: 1mgVitamin C: 1mgVitamin A: 3IUSugar: 1gFiber: 1gPotassium: 5mgCalories: 4kcalSaturated Fat: 1gFat: 1gProtein: 1gCarbohydrates: 1gIron: 1mg
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