Hunasekayi thokku or raw tamarind chutney
A tasty condiment from South India, sour, spicy and slightly sweet to taste. Easy to make with very few ingredients. Best way to store raw tamarind during winters.
Ingredients
- Raw tamarind pods - 250 gms
- Mustard seeds - 1 tsp
- Red chili - 5-6 nos
- Jaggery powder - 1 tbsp
- Coconut oil - 1 ½ tbsp
- Asafoetida - ½ tsp
- Salt as per taste
- Water as required
Instructions
- Take raw tamarind in little water and heat for 2 to 3 minutes. Strain water (keep this water aside) and cool the tamarind.
- Remove the outer skin and fibre from soft tamarind. Fresh tamarind pulp with soft immature seeds is ready to prepare thokku.
- Take a blender, add mustard seeds, red chilies and jaggery powder. Blend these into powder, add the deskinned fresh tamarind. Make a fine paste of the mixture.
- Heat oil on medium heat, add the ground paste, salt and asafoetida. Mix well and cook for 2 minutes. Cool the thokku and serve.
- Fresh tamarind thokku is ready to be served. Store it in airtight glass jar. This can be stored at room temperature for 3 to 4 days. When refrigerated it stays good for 15 days.
Video
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Notes
Adjust the quantity of salt and red chilies as per taste.
I have used spicy red chilies, as the fresh tamarind are very tangy, it requires lot more of salt and spiciness to balance the flavor.
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