Chintapandu Pachadi | Andhra Tamarind Chutney
Make this spicy, tangy, and long-lasting Chintapandu Pachadi, and you will be surprised at the depth of flavour in it. While this Andhra Tamarind Chutney is traditionally eaten with rice, but you can also serve it with idli and dosa.
Equipment
- Small Bowl
- Frying Pan
- Spoon
- Grinder
- Dry, Air-tight glass bottle (200 ml capacity)
Ingredients
- 1/4 Cup Tamarind 50 gms
- 1/4 Cup Water
For Spice Mix
- 1 tsp Cumin Seeds 5 gms
- 3 tsp Coriander Seeds 6 gms
- 2 tsp Sesame Seeds 8 gms
- 10-15 Dry Red Chillies 10-15 gms
- 1/2 tsp Turmeric
- 3/4 tsp Salt
- 1 tbsp Oil
Other Ingredients
- 3 tbsp Oil
- 1 tsp Mustard Seeds
- 1 tsp Udad Oil
- 8-10 Curry Leaves
Instructions
Getting the Tamarind Ready
- Take 1/4 cup tamarind and mash it a bit with your fingers.
- Remove and discard any seeds the tamarind may have may have.
- Soak the tamarind in 1/4 cup warm water for 10 minutes.
Getting the Spice Mix Ready
- In a pan, over low heat, heat 1 tbsp oil.
- Add 1 tsp cumin seeds, 3 tsp coriander seeds and 2 tsp sesame seeds.
- Stir-fry till the seeds start to change colour.
- Now, add 10 to 15 spicy red chillies and stir-fry for a few seconds. I used spicy Pandi chillies.
- Turn off the heat.
- To the hot spices mix, add 1/2 tsp turmeric and 3/4 tsp salt, and mix well.
Making the Chintapandu Pachadi
- Transfer the cooled spice mix to a chutney grinder and grind to a coarse powder.
- Mash the soaked tamarind a bit and discard any seeds it may have.
- Now add the soaked tamarind with the water, and grind to a thick, smooth paste. Add a little water, 1 tsp at a time, if needed.
- In a pan, heat 3 tbsp oil.
- Add 1 tsp cumin seeds and 1 tsp udad dal.
- Stir-fry till the udad dal is golden brown.
- Add 8-10 curry leaves and stir-fry for a few seconds.
- Add the ground tamarind paste and stir-fry for 5 to 7 minutes till all the oil is absorbed. You have to fry this pachadi well so that the raw taste of tamarind goes away. In addition, the water also evapourates, ensuring that the chutney has a long shelf-life.
- Let the Chintapandu Pachadi cool completely.
- Transfer to a air-tight glass bottle.
Serving Suggestions
- Mix this pachadi with hot steamed rice and some sesame oil. Enjoy with a papad.
- Serve the Tamarind Chutney as a side to idli or dosa.
Nutrition
Calories: 56 kcalCarbohydrates: 3 gProtein: 1 gFat: 5 gSaturated Fat: 1 gPolyunsaturated Fat: 1 gMonounsaturated Fat: 3 gTrans Fat: 1 gSodium: 147 mgPotassium: 38 mgFiber: 1 gSugar: 2 gVitamin A: 139 IUVitamin C: 14 mgCalcium: 14 mgIron: 1 mg