Ingredients:
Tender tamarind leaves – 100 gms,( pick, clean, wash the leaves carefully removing any dust ),
Onion – 1 medium, sliced fine,
Green chilli – 5,each cut into two,
Red chilli – 1,
Peeled and crushed garlic cloves – 6,
Tomato – 1 medium, sliced fine,
Salt,
Oil – 2 tablesp,
Haldi – 1/4 tsp,
Hing – 2 pinch,
Jeera – 1/2 tsp,
Dhania seeds – 2 tsp,
Chana dal – 1/2 tsp,
Urad dal – 1/2 tsp,
Curry leaves – few,
Chopped coriander leaves – 2 tsp,,
Roasted Peanuts – 1 Tablesp,
White til – 1 Tablesp,
Tamarind paste – 1/2 tsp.
Mustard seeds – 2 pinch,
Method:
1).Heat a tablesp of oil, add dals, garlic, chillí and fry till dal changes colour.Add dhania seeds, jeera, hing,haldi, fry for few seconds.Add tomato pieces,fry till it becomes just soft.
2). Add tamarind leaves, few curry leaves and fry for a minute. lastly add til and fry for few seconds and remove from flame.
3).First grind the peanuts into a course powder. Add all the fried ingredients along with tamarind paste,salt to the mixie and blend into a fine course paste. Lastly add raw onions and pulse once and remove the chutney into a bowl.
4).Heat remaining oil, prepare tadka with mustard seeds, red chilli and curry leaves. Add it to prepared chutney.Lastly add coriander leaves and mix well.
5).Serve this mouth watering , piquant chutney with hot plain rice along with a tsp of desi ghee.Best side dish for curd rice also.
Tip:
a).You can reduce the quantity of tamarind leaves and increase the peanut / til quantity in this chutney and can be served ( little diluted ) with break fast items like dosa/ idli etc.
b).You can clean , dry the leaves and prepare a powder.This power can also be used in dishes especially non veg.dishes to impart that tangy flavour to the dish.