Thursday, February 4, 2010

Green Tamarind Pickle / Chutney

I got some fresh green tamarind from the Indian store here in NJ.  These tender grayish-brown pods are very sour and has no seeds.  It's called Puliangkai in tamil and Chinthakayalu in telugu.  This chutney can be used as pulikaichal (to make puliyodharai or pulihara).  If it is too spicy, use it as a pickle for curd rice. 

Green Tamarind - 4 or 5 pods
Coriander seeds - 2 TBSP
Methi(fenugreek) Seeds - 1/2 tsp
Red chillies - 5 to 10 (according to your spice level)
Urad dal - 1 tsp
Mustard seeds - 1/2 tsp
Sesame oil - 4 TBSP
Turmeric Powder - 1/2 tsp
Asafetida - 1/2 tsp
Salt - to taste

Dry roast the coriander seeds, methi(fenugreek) seeds and the red chillies and keep it aside.
Chop the green tamarind in to small pieces. (wash it well first and dry)
In a food processor, put the dry roasted ingredients and pulse till it becomes powder.
Now add the cut tamarind pieces and pulse it roughly. (Do not add any water).

Ground Paste

Heat oil in a pan and put the mustard seeds.
Add the urad dal and fry it till golden brown.  
Add the ground tamarind paste, asafetida, turmeric powder and salt.
Fry it till the oil separates from the side of the pan.

This is one of the ways to enjoy!  Be creative and have fun!


  1. Mouthwatering, I used to eat those somuch when I was a teenager, Thokku looks lovely.

  2. Tamarind chutney...sounds new , am sure will go great with idlis too!

  3. I live in Franklin Park, glad to meet you here.. btw, loved the tamarind chutney.. do you get the fresh ones here..

  4. Thanks Radhika. I got the tamarind from Apna Bazzar on Rt.527.

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