In an age dominated by electric appliances that promise convenience at the touch of a button, the old ways of preparing food have an undeniable charm. The rhythmic grinding process of the stone mortar and pestle, the aroma of the spices that release their essence with each grinding—it’s a sensory experience that enhances the culinary journey. One dish that really benefits from this traditional approach is the Chatpati Tamarind Onion Chutney. This tangy, flavourful chutney is a must-try. The recipe was shared on the Instagram page ‘somewhatchef’. The secret lies not just in the ingredients but also in the method of preparation.
Spicy tamarind onion chutney prepared with the emotional touch of mortar and pestle is not only a treasure trove of flavours but also a treasure trove of health benefits.
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Benefits of Tamarind Chutney:
- Aids digestion: Tamarind, the main ingredient, is renowned for its digestive properties. It helps improve digestion, relieve constipation, and promote healthy gut bacteria.
- Rich in Antioxidants: Tamarind Chutney contains antioxidants like tamarind, coriander and mint, which help fight free radicals and protect your cells from damage.
- Boosts immunity: Vitamin C present in coriander and green chillies strengthens your immunity, helping you fight infections.
- Regulates blood pressure: The potassium present in tamarind helps regulate blood pressure levels, thereby contributing to overall heart health.
- Weight management: Tamarind has appetite-suppressing properties, making it a potential aid in weight management.
Why is mortar and pestle the best?
The vigorous motion of grinding the ingredients together using a pestle (batta) in a stone mortar (sil) generates heat. This heat, combined with the natural oils of the spices, creates a magical transformation. The flavours blend together seamlessly, creating a depth of flavour that is unmatched.
Also read: How to Make Delicious Chilli Garlic Paste at Home (Easy Recipe)
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How To Make Tamarind Onion Chutney. Chatpati Tamarind Onion Chutney Recipe:
- Soak the tamarind: Soak the tamarind pieces in water for about 15 minutes. This softens the tamarind and makes it easier to extract the pulp.
- Grind the base: Put the soaked tamarind in a stone mortar and pestle. Add onions, green chillies, coriander and mint leaves gradually. Grind till you get a coarse paste.
- Extract tamarind pulp: Strain the water from the soaked tamarind so that the pulp separates from the seeds. Add the tamarind pulp to the ground mixture.
- Seasoning: Add asafoetida, cumin powder and black salt to the chutney. Grind for a few more seconds to combine the flavors.
Tips for making the perfect chutney:
- For more spicy chutney, increase the number of green chillies.
- Adjust the amount of water as per your wish.
- Use different herbs like coriander or curry leaves for added flavor.
This homemade chutney is a versatile condiment that goes well with a variety of dishes. It can also be served as a dip with parathas, dosas, idlis or chips.
