tamarind pulp that has been ground along with the outer skin, with salt,
turmeric and preserved for a year. During the season, which happens to
be the Summer, the fresh tamarind is taken and ground as such in huge
pestle and mortar, with fenugreek powder, salt and turmeric. It is then
dried under sun or in shade just as they would do with pickles.
it is stored in air tight containers for a year, when it has to be
cooked, they just take what’s needed and make as chutneys, pulihora and
so many things.
Chintha Thokku Chutney
For the Chintha Thokku
Fresh Raw tamarind
All the above are taken together and ground to a paste and stored. It is also dried in sun for couple of weeks.
To make the Chutney
Chintha Thokku – 3/4 cup
Onion – 1 medium
Green chilies – 3 -4
Garlic – 3 cloves
Roasted peanut – 3 tbsp
Oil – 2 tsp
Mustard seeds 1/2 tsp
How to make the chutney
Take the thokku along with the rest of the ingredients and coarsly grind it.
Heat a pan with oil, temper with curry leaves, mustard. Now add the ground chutney and cook for couple of mins.
Remove and serve with rice.
Until I have something more interesting to share, enjoy!