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    Home » Vegetarian Side Dishes » Chinta Chiguru Chutney | Chinta Chiguru Pachadi ~ Side Dish for Dosa | Chutney Recipes

    Chinta Chiguru Chutney | Chinta Chiguru Pachadi ~ Side Dish for Dosa | Chutney Recipes

    Published: May 24, 2012 · Modified: Sep 23, 2020 by Srivalli · 8 Comments

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    During their recent visit to my SIL place, Athamma got Tender Tamarind leaves, more than what we could use right away. When we had excess of the leaves and saw that they might get spoiled, we thought we should make some pachadi with it. What we ended up making, tasted more like a pickle than a pachadi. Of course there is a very thin line that separates these two and you can use the name very interchangeably.

    This is again one of those chutneys that can stay for long. And I tasted it with both Dosa and Idli, it tastes great. We made a huge batch and stocked in fridge, we just took how much ever we wanted and sauteed in oil before we used. It makes a great side dish when you run out of ideas for chutneys.

    Chinta Chiguru is most sought out in Andhra, I haven't seen these leaves prepared much in Tamil Nadu and my friends are always taken aback when I make Pappu with these leaves. It's quite an art to manage the sourness when you make the pappu. However with Pachadis, you need not worry about it.

    Chinta Chiguru Pappu

    Chinta Chiguru Chutney
    Ingredients Needed:

    Dry Powder:

    Dry Red Chili - 10 - 12 nos
    Methi Seeds - 1 tsp
    Mustard  - 1 tsp
    Cumin Seeds / Jeera - 3/4 tsp

    Dry roast all the ingredients and allow to cool. Then grind the seeds along with red chilies to a fine powder.

    Chinta Chiguru - 1 cup

    Wash and dry the leaves. Then dry roast till its completely dry.

    Garlic - 6 - 7 cloves
    Tamarind - lemon size
    Salt to taste

    Combine everything in mixer and grind to a fine paste.

    Tempering

    Mustard Seeds - 1/4 tsp
    Dry Red Chilies -2
    Garlic - 2 cloves
    Curry leaves few
    Oil - 1/4 cup

    Transfer the ground paste to a bowl. Heat a pan with oil, temper with mustard, red chilies, chopped garlic, curry leaves, Add the ground paste to the hot oil and cook for a while till the raw smell leaves.

    Notes:

    This tastes more like a pickle and can be served with Dosa, steaming Rice.

    Print Pin
    3.50 from 2 votes

    Chinta Chiguru Chutney | Chinta Chiguru Pachadi ~ Side Dish for Dosa | Chutney Recipes

    Cuisine Andhra Pradesh
    Author Srivalli
    Tried this recipe?Mention @cooking4all or tag #cooking4all!

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    Reader Interactions

    Comments

    1. Priya says

      May 24, 2012 at 11:51 am

      Yum yum,tongue tickling chutney.

      Reply
    2. Alpana says

      May 24, 2012 at 2:08 pm

      Very new recipe for me.......Good to be introduced to something new.

      Reply
    3. Smitha says

      May 24, 2012 at 5:29 pm

      miss this chutney! love it!

      Reply
    4. Lubna Karim says

      May 24, 2012 at 6:04 pm

      I envy you Valli...it's been ages since i had chinta chiguru....i have seen it in Bangalore...chutney looks yum...

      Reply
    5. Uma says

      May 24, 2012 at 11:55 pm

      చింత చిగురు పచ్చడి తిని ఎన్ని రోజులైందో!! looks awesome Srivalli. Yummy!!

      Reply
    6. bhavna says

      May 25, 2012 at 5:11 am

      New Recipe for me....i am going to try this...

      Reply
    7. Jayashree says

      May 25, 2012 at 4:23 am

      Though I grew up in a home with tamarind trees in it, I have never seen the leaves being used for cooking. Interesting and unique recipe.

      Reply
    8. Srivalli says

      July 12, 2012 at 1:34 am

      Thank you everybody!

      Reply

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    srivalli

    Hi! Seasons change, yet there are some timeless recipes you can enjoy anytime. If you are sport for it, you are in the right place!

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