Raw Tamarind Chutney / Hunase kayi chutney

Tamarind - called Hunase Kayi in Kannada, is seasonal crop. The first and the fresh crop comes to market during October to February across India.

When I visited my village recently, I was so tempted to pluck few to cook delicious spicy, sweet & sour Chutney. I love the way my mother cooks this Chutney. I could replicate the taste:). Here is the recipe for you to try.

Ingredients

Raw Tamarind Fruits– 10 medium sized
Grated Coconut – 1 Cup
Green Chillies – 4 to 6
Medium sized onion - 3
Grated Jaggery – 2 to 3 Spoons
Salt to taste

Method

Wash the tamarind fruit, Add enough water so that all the tamarind fruits gets immersed in water
Cook the raw tamarind (along with the skin) for about 5 minutes.

Now allow it to cool.

Remove the skin.

Squeeze the cooked tamarind to extract the juice. Separate out the tamarind seeds.
You may add the water used while cooking the tamarind to the juice extracted.

Add the grated coconut to the tamarind juice along with green chillies and jaggery and grind it well.

Finely chop the onion and mix well.

Add the tempering of coconut oil, urad dal, Mustard seeds and red chillies.

This Chutney tastes awesome with rice.