Tender Tamarind Leaves Pachadi Recipe

One delicious chutney is the Chintha Chiguru Tokku, aka tender tamarind leaves chutney. Yes, I have added the tamarind greens to the coconut chutney, making it even more delicious. 

When I say tamarind chutney, the only image that comes to mind is the sweet-sour tamarind chutney used for making chaats. But there are other chutneys too that pair well with everyday meals.

You will also love Coconut Coriander Chutney, Capsicum Chutney, Ivy Gourd Chutney, and Ridge Gourd Peel Chutney Recipe.

Jump to:

• Tamarind and me
• How is tamarind used?
• What is Chutney?
• Ingredients for Chintha Chiguru Pachadi
• How to make Tender Tamarind Leaves Chutney
• Variations in Tamarind Leaves Chutney:
• Tender Tamarind Leaves Pachadi Recipe

Why Chutney?

Why chutney? If you follow my blog, you know I am part of the Shhhh Secretly Cooking group. We take turns on themes, and this month, our hostess, Priya Vijaykrishnan, 's theme is Chutney. Check Priya's recipe for Tomato chutney here.

So, thanks to the challenge, I am paired with Preethi Prasad. Preethi has a fantastic blog. Check her recipes for simple yet delicious food any working woman will love, like this AmbaKhatta. Preethi gave me tamarind and chillies as my ingredients. I gave Preethi horse gram and poppy seeds as her ingredients to see what she made.

Tamarind and me

The raw tamarind was ideal for plucking during Dusherra/Diwali holidays. We, cousins and friends, raided trees for the tender raw tamarind. Pluck and eat with salt and red chilli powder.

We used to gorge on the tender leaves of tamarind. They were not as sour as the tamarind, but they were good! I think my granny confiscated a big branch we had broken off. So that was my introduction to delicious tender tamarind leaves chutney.

How is tamarind used?

As we all know, tamarind is a fruit used as a souring agent. Ripe tamarind is very popular in Asian, Mexican, Caribbean, and Middle Eastern cuisines. The ripe fruit is very popular and is available in concentrate form.

There are blocks of cleaned and destringed ripe tamarind available. I soak the tamarind and extract a thick pulp, which I use in cooking.

You can roast and eat the seeds. These roasted seeds are hard to eat, but as kids, we loved them. Even now, one of our colleagues brings them much to everyone's glee.

The lesser-known fact is that the raw fruit before the seed form is made into a chutney called Hunshikai tokku. The leaves make chutney, dals and even rice like a pulihora. But first, let us concentrate on the chutney. 

What is Chutney?

Chutney is a sauce, a condiment found in some form or other in the Indian subcontinent. It uses the season's fruits and is a delicious way to perk up a meal.

Now, this chutney is something I remember because I remember the whack I got! After all, I was the eldest among cousins and was supposed to be responsible. Ajji and Amma are no longer around to ask about the recipe, so I searched and found the recipe that was closest to the taste I remembered from here.

Ingredients for Chintha Chiguru Pachadi

• Coconut: I prefer freshly grated coconut. As I have already said, desiccated coconut is a big no-no for me. However, if you are okay with it, go ahead.
• Tender tamarind leaves: Chintha Chiguru chutney cannot be made without tender tamarind leaves, which are light green in colour and small. 
• Green chillies: The number of green chillies you use will depend on you. I used 2 as they were very pungent. How do you know if the chilli is pungent? When you cut it, you will get an aroma—it is a pungent chilli, a very sharp smell.
• Salt: I use table salt.
• Tempering: oil, mustard, asafoetida and curry leaves. If you want a gluten-free chutney, use the rock hing or avoid it.

How to make Tender Tamarind Leaves Chutney

• You must get the tamarind leaves off the stem and rinse them in running water.
• Drain and dry them a bit before you start making your chutney.
• Add the greens, chillies, salt and coconut to the mixer’s chutney pot.
• Grind to a fine paste. Use water as needed.
• Once you get the consistency you like, transfer to a bowl. 
• To make a tempering (I did not add but you can) heat oil in a small wok and add the mustard. 
• Once the mustard splutters, add the asafoetida and curry leaves. 

Pro-Tips to make Tempering

• Remember to make the tempering on low flame.
• Also, a tempering splutters a lot, so take care. Oil burns can be harmful.

What do I serve with Chintha Chiguru Tokku?

This spicy and sour chutney tastes great with just about anything. Let us see the usual suspects: idli, dosa, uttapam, adai, upma, and khichidi. Why not Chapati, Bhakri, Thalipeeth, or Steamed rice? Try it!

How do I store Tender Tamarind Chutney?

• Since I used fresh coconut, I stored the chutney in the fridge, and we finished the next day for breakfast.
• In an airtight container, the chutney will stay good for a day or two in the fridge.
• You may also freeze the chutney for a week. I have never tried this as I feel the taste is not as good.

Variations in Tamarind Leaves Chutney:

I have never tried either of these recipes, and the measurements I have given are approximate, but the chutney will be delicious.  

• In a pan heat oil 2 tablespoon and fry the ½ tablespoon peanuts, drain.
• Add ½ teaspoon cumin seeds, 1 teaspoon sesame seeds, 4-5 garlic cloves, and 2-3 red chillies.
• Stir for about half a minute, then add the washed and drained tamarind leaves, about a cup, and fry until they soften a bit.
• Add 1 tablespoon of jaggery and transfer to a mixer. Add salt and grind to a fine paste once cool. You can also add freshly grated coconut and grind.
• Add water a little at a time to get the consistency you like.
• Your chutney will be reddish. 

The other method is 

• In a pan, add 1 tablespoon oil, ½ teaspoon cumin seeds, 1 tablespoon split Bengal gram dal, and split black gram on low flame.
• Fry until the dals become reddish. Add 1-2 springs of curry leaves and 2-3 green chillies.
• Add 3-4 cloves garlic (optional) and add the washed and drained tamarind leaves.
• Almost immediately, it will soften. Switch off the flame and let the mixture cool.
• Add 1 tablespoon jaggery and grind to a fine paste.
• Again, you can add coconut to this mixture and grind.
• Use water sparingly and make a fine paste. 

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