Chintakaya or Dry tamarind chutney

Tuesday, May 10, 2011

Dried Tamarind in salt or Chinta tokku ½ cup
Red Chillies 4
Green chillies 2
Ginger ½ inch piece
Menthi seeds ½ teaspoon
Mustard seeds 2 teaspoons
Hing or inguva 2 pinches
Oil 2 teaspoon
Salt as needed

1. Heat a deep pan or skillet and add oil to it, after oil is heated add mustard seeds,  menthi seeds, hing and red chillies. When the mustard seeds splutter and pop switch off the stove. Add green chillies and ginger.
2. In a mixie bowl and grind it  into thick paste.
It can be stored for 2 months.


Reshmi Mahesh said...

Yummy...tangy chutney...

Priya said...

Yumm, tongue tickling chutney..

aipi said...

looks so tempting ~ yummy to the core :)
US Masala

julie said...

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R said...

looks so yummy!

Jay said...

love d tangy taste...delicious version..
Tasty Appetite

Suman Singh said...

This is something new to me, looks tangy and yummy!

Sensible Vegetarian said...

Lovely and spicy chutney. Looks yummy.

VineelaSiva said...

This is very simple never tried .

Sobha Shyam said...

wow..nice tangy chutney :)

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