Tamarind Leaves Chutney-Cook Smart Sweet and sour tamarind leaf chutney – slurp slurp This recipe is from FoodFood TV channel By Sanjeev Kapoor 21 Aug 2018 in Recipes Course New Update Advertisment Main Ingredients Tamarind leaves, Medium onion Cuisine Andhra Course Pickles, Jams and Chutneys Prep Time 16-20 minutes Cook time 6-10 minutes Serve 4 Taste Tangy Level of Cooking Easy Others Veg Ingredients list for Tamarind Leaves Chutney-Cook Smart 2 cups Tamarind leaves washed Medium onion 1 1 teaspoon Coriander seeds roasted 1 teaspoon Cumin seeds roasted 10-12 Dried red chillies 1/4 cup Dried coconut grated 2 teaspoons Sesame seeds (til) roasted 4 teaspoons Oil 1/4 teaspoon Turmeric powder to taste Salt 1 tablespoon Tamarind pulp 3 tablespoons Jaggery chopped 1 teaspoon Mustard seeds 18-20 Curry leaves Method Dry roast tamarind leaves for 2 minutes. Roughly chop onion and put into a grinder jar. Add coriander seeds, cumin seeds, 5-6 chopped dried red chillies, coconut and sesame seeds. Once the tamarind leaves are dry, add 2 teaspoons oil, turmeric powder and saute well. Add salt, mix well and cook for a minute. Switch off heat and transfer the sautéed leaves into the grinder jar. Add tamarind pulp and jaggery and grind.Add2-3 tablespoons water and grind into a coarse chutney. Transfer into a bowl. Heat 2 teaspoons oil in a non-stick pan. Add mustard seeds and let them splutter. Roughly chop remaining dried red chillies and discard the seeds. Add curry leaves and chopped dried red chillies to the pan and sauté for a minute. Add this tempering to the chutney. Mix well. Serve as an accompaniment. #Coriander seeds #Cumin seeds #Curry leaves #Dried red chillies #Mustard seeds #Oil #Salt #Sesame seeds (til) #Tamarind pulp #Turmeric powder Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article