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.
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.