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    Home » Vegetarian Side Dishes » Chintha Thokku Chutney | Fresh Tamarind Chutney

    Chintha Thokku Chutney | Fresh Tamarind Chutney

    Published: Sep 16, 2013 · Modified: Oct 30, 2020 by Srivalli · 4 Comments

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    Happy Onam to all my readers!

    Every year we plan for an Onam Sadya for lunch. This year we had to skip it for various reasons. The attire is also Kerala special and we do Pookolam on the entrance and in the lobby as well. Somehow all these were missed and to compensate our cook made puttu. Well, that was okay on many fronts as it's been ages since I made puttu.

    Coming back to the weekend cooking post this week, I made this quick meal for the Saturday lunch. It included Chaaru, Potato Roast with Chintha Thokku Chutney

    Chintha Thokku Chutney refers to the chutney made from the preserved 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 the sun or in the shade just as they would do with pickles.

    Then it is stored in airtight 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

    Athamma had made the batch she got home during this Summer and we made this chutney for the lunch


    Chintha Thokku Chutney

    For the Chintha Thokku

    Fresh Raw tamarind
    Methi powder
    Salt

    All the above are taken together and ground to a paste and stored. It is also dried in sun for a 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

    For tempering

    Oil - 2 tsp
    Curry leaves
    Mustard seeds 1/2 tsp

    How to make the chutney

    Take the thokku along with the rest of the ingredients and coarsely grind it.

    Heat a pan with oil, temper with curry leaves, mustard. Now add the ground chutney and cook for a couple of mins.

    Remove and serve with rice.

    This simple meal joins the cooking weekend that I do with Vaishali and Champa.

    Until I have something more interesting to share, enjoy!

    Recipe

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    5 from 1 vote

    Chintha Thokku Chutney | Fresh Tamarind Chutney

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

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    Reader Interactions

    Comments

    1. divya says

      September 16, 2013 at 8:41 pm

      looks sooo tempting...

      Reply
    2. Manjula Bharath says

      September 17, 2013 at 3:11 am

      wow delicious tangy thokku chutney 🙂 looks super yummy a flavorful one:)

      Reply
    3. Hasna Hamza Layin says

      September 17, 2013 at 7:20 am

      those crushed chillies n the chutney attracted me the most... yummm

      Reply
    4. vaishali sabnani says

      September 17, 2013 at 12:19 pm

      I have heard of thokkus but have yet to try...the tamarind one is really tempting!

      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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