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TENDER TAMARIND LEAVES COCONUT CHUTNEY

A Traditional South Indian Chutney with a Tangy Twist

This flavorful chutney combines fresh, tender tamarind leaves, grated coconut, and a touch of black pepper for a perfect balance of tangy, spicy, and aromatic flavors. The sautéed garlic, green chillies, and tamarind leaves add depth, while the tempering of mustard, cumin, urad dal, red chilli, and curry leaves gives it a delightful crunch and fragrance. Ideal as a side dish for dosa, idli, or even with rice, it adds a burst of taste to your meal.


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Freshly made tamarind leaves chutney with coconut, tempered with mustard and curry leaves¯

Tips & Tricks for Perfect Tender Tamarind Leaves coconut Chutney

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Use only fresh and tender tamarind leaves for the best flavor—mature ones can be too sour or fibrous. Roast chana dal on low heat to bring out its nutty aroma without burning. Adjust green chillies and pepper to your spice tolerance. Always cool the mixture before grinding for a smoother paste. For tempering, add hing at the end for maximum aroma, and pour it over the chutney just before serving for a fresh, bold finish.

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     Step-by-Step Recipe : Tender Tamarind Leaves Coconut Chutney

INGREDIENTS

   For The Chutney

  • ½ tbsp oil
  • 1 tbsp chana dal
  • 3 garlic cloves
  • 3 green chillies (slit)
  • 1½ cups fresh tender tamarind leaves
  • 1 cup grated coconut
  • 6 black peppercorns (hand-ground)
  • Salt to taste
  • Water as needed (for grinding)

   For The Tempering

  • 1 tbsp oil
  • ½ tsp mustard seeds
  • ½ tsp cumin seeds (jeera)
  • ½ tsp urad dal
  • 1 dry red chilli
  • A handful of curry leaves
  • 1 tsp hing (asafoetida)
​ South Indian tamarind leaf chutney served with idli and dosa, garnished with fried spices

PREPARATION STEPS

​   Roasting & Sautéing

  • Heat ½ tbsp oil in a pan.
  • Add 1 tbsp chana dal and fry until golden brown.
  • Add garlic cloves and sauté for 1 minute.
  • Add slit green chillies and stir briefly.
  • Add tamarind leaves and sauté for 1 minute.
  • Add grated coconut, black pepper, and salt. Mix well and turn off the heat.

   Grinding

  • Allow the mixture to cool.
  • Transfer to a mixer grinder. Add a little water and grind into a smooth paste.
  • Pour into a serving bowl.

   Tempering

  • Heat 1 tbsp oil in a pan.
  • Add mustard seeds, cumin seeds, and urad dal. Fry until they begin to splutter and turn golden.
  • Add red chilli, curry leaves, and hing. Stir for a few seconds.
  • Pour this tempering over the chutney and mix gently.

   Serving Suggestion

   Serve with hot idlis, crispy dosas, or even as a side for rice.


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