Ingredients:
Fresh raw tamarind fruit – 175 gms, washed thoroughlly, dried with a clean dry cloth, cut into 1/4″ pieces, and kept aside, ( no need to remove seeds ),
Salt – 1 tablesp, adjust more if necessary,
Oil – 3 tablesp, ( preferably til oil ),
Green chilli – 10 if more spicy,
Peeled garlic cloves – 6 + 6 crushed cloves,
Jeera – 1 tsp,
Methi/ Fenugreek – 1/4 tsp,
White til seeds – 1 tablesp,
Mustard seeds – 1/4 tsp + 1/4 tsp,
Red chilli – 2, broken into pieces,
Hing – 2 big pinch,
Channa dal – 2 tsp,
Curry leaves – few,
Method:
1).Dry fry mustard seeds, methi seeds, jeera till the seeds change colour, lastly add til, fry for 15 seconds.Remove them from flame and blend them into a fine powder.keep it aside.
2).Grind the green chilli, garlic and salt into a course paste. Add tamarind pieces, haldi, prepared masala powder and blend every thing into a fine course paste. Remove the chutney into a bowl.
3).Heat oil, add mustard seeds, channa dal, red chilli, crushed garlic, hing and curry leaves. Fry till mustard splutters and dal changes colour. Pour the tadka over prepared chutney, allow the chutney on flame for a minute and remove.
4).Serve this tangy and mouth watering chutney with hot plain rice along with little desi ghee. You can serve it with break fast items like dosa/ idli/ upma/ pongal etc. It can be kept in fridge for 1 week to 10 days.