Raw Tamarind Chutney, which can be stored for a very long time. Tamarind Thokku is prepared in Karnataka and Andhra Pradesh.
10 Raw Tamarind
3 tbsp Salt
5 – 8 Green Chilies
1 tsp Roasted Methi / Fenugreek Seeds
½ tsp Hing / Asafoetida
1tsp Turmeric Powder
2tbsp Tamarind Thokku
1tbsp fresh grated Coconut or 3tbsp Curds
½ tsp Mustard Seeds
A pinch of Hing / Asafoetida
Wash Tamarind and dry on a cloth. Remove the stems and pull off the strings. Cut the Tamarind and remove the seeds. Mix Tamarind and Salt in a dry bottle and store for 7 days.
Remove to a bowl and peel the Tamarind. The peel will come off easily, if IT does not come off easily and the Tamarind is still hard, store for some more days and then try to peel. As the Tamarind matures, it becomes easy to peel them.
Once the Tamarind is peeled and the seeds removed, grind it along with Green Chilies, Hing, Methi Powder, and Turmeric Powder to a paste.
Store Thokku in dry airtight containers.
Mix Thokku with either fresh grated Coconut or Curds in a small bowl. Heat Oil and add Mustard Seeds and when they splutter add Hing. Add this seasoning to the Thokku and mix well.
Serve with hot Rice.
Picture (above) – Thokku mixed with Rice