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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.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Condiments, Side Dish
Cuisine: karnataka, South India
Keyword: Condiments, Karnataka, Southindian, Tamarind, Vegan
Author: Pavithra M Adiga


  • 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


  • 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.




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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