By Indira Ireni
Hyderabad: The winter-favourite side dish is a delighfully tasty and healthy option.
Just when you imagine tamarind chutney, you’d think of the tangy, tender and delightfully raw taste that the chutney holds. Well, with the winters approaching, some might want to store some of this tangy chutney which would go well with many cuisines. In addition to its unique taste, the tangy tamarind chutney, which can even be stored for 2-3 months, is beneficial for our health as well.
And when tamarind is combined with sesame for a perfect blend, it is an additional source of good health and taste, as both have remedial values and are also used in a list of traditional medicines. Tamarind is a great source of Vitamin B and C, rich in potassium and fiber. Tamarind is also used in various recipes like pickles, dal, curry, chutney, rasam and sour and sweet candies as well. While sesame is a great immunity booster, is rich in Iron, and a good source of fibre.
So here’s how we can make this deliciously healthy tamarind and sesame chutney:
Course: Chutney / Pickle
Cuisine: Indian / South- Indian
- Tamarind: 1/4 kg
- Green chilies: 1/4 kg
- Sesame seeds: 150 grams
- Cumin seeds: 1 tsp
- Fenugreek seeds: 1/2 tsp
- Mustard seeds: 3 tsp
- Garlic pods: 3 peeled
- Water: 3 glasses
- Salt: 3 tsp
- Oil: 50 ml
- Black gram dal: 1 tsp
- Bengal gram dal: 1 tsp
- Mustard seeds: 1 tsp
- Cumin seeds: 1 tsp
- Take 1/4kg raw and tender tamarind, cleaned and washed. Take 1/4kg of green chilies, use half of it to grind it and the other half of the green chilies to the temper.
- Keep the green chilies we use for tempering, slit and keep them aside for a while. If they are too long cut them into 2 halves and slit.
- Take 150 grams of sesame seeds, 1 tsp cumin seeds, 1/2 tsp of fenugreek seeds, 3 tsp mustard seeds, roast them all later, and add 2 peeled garlic pods.
- Boil and cook tamarind, add 3 glasses of water and tamarind to a pan. Boil it, it will not take much time for it to cook well.
- Just check if it is cooked, put off the flame and mash it with a masher to take out the juice of it. Let it cool down completely.
- Heat a pan and add a 1 tsp of cumin seeds, 1/2 1 tsp of fenugreek seeds and dry roast it until change in colour and transfer it to a separate bowl.
- To the same pan add sesame seeds and roast them until they splutter, change in colour and aromatic and taste good, put off the flame and place it aside for a while and cool down completely.
- Take the pulp and juice from the tamarind and strain it.
- Take a mixie jar, add cumin, fenugreek and mustard seeds and sesame seeds as well and grind it.
- Add peeled garlic, place 5 to 6 cloves aside to add it to the temper, add a portion of green chilies and 3 tsps of salt and grind it into a fine paste.
- Add the tamarind juice/pulp and grind it into a fine paste until we get this consistency.
- Heat a pan with 150 ml of oil, add 1 tsp of black gram and Bengal gram dal each and sauté for a while.
- Add a tsp of mustard and cumin seeds each, let splutter add the garlic cloves and the slit green chilies sauté for a while until white spots appear.
- Add 1/2 tsp turmeric powder and the ground paste, sauté them for 2 minutes so that they combine well.
- This chutney usually tastes good after 2 to 3 days.
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