Balareddipalle Chinturbindi
A gojju-like tamarind chutney that’s another from-the-village special, but it's not the kind of chutney that goes on chaat (who eats chaats in our villages down south?) or even pakodas, more like with a meal. We had it with beaten rice uppma for breakfast one morning, and I can well imagine it as part of a regular dal-vegetable-chapati lunch. Make it sweeter or make it spicier it’s up to you!
- Peanut oil, to fry and temper
For the chutney
- 1 heaped tablespoon of jeera
- 20 dry red chillies
- A handful of sambar onions, peeled and chopped
- A lemon-sized ball of dry tamarind
- A handful of finely chopped coriander leaves
- Powdered jaggery, to taste
For the tempering:
- ¼ teaspoon chana dal
- ¼ teaspoon urad dal
- ½ teaspoon mustard seeds
- A few sprigs of curry leaves
- 4-5 sambar onions, sliced
- ¼ teaspoon turmeric
Prepare the chutney:
Make sure the tamarind is free of fibres and seeds. Soak it in water, using just enough to cover the dry fruit and soften.
Heat a scant teaspoon of oil in a large, heavy-bottomed pan, and drop in the jeera and the red chillies. Toast until fragrant but not browning. Remove and transfer to the jar of a blender and powder. Don’t worry if the mixture is coarse at this stage.
In same pan, add more oil (enough to fry all but 2 tablespoons of the remaining onions), then add the chopped onions and fry until barely browning. Reserve the last of the onions for the finishing, later.
Follow with the tamarind along with the soaking water, mixing well to incorporate.
Add salt to taste, and transfer the mixture to the blender jar with the chillies and jeera. Blend into a fine-ish paste, and return to the same cooking pan.
Tempering:
In a smaller seasoning pan, heat oil until it is almost smoking, then drop in the dals and roast until golden. Follow with the mustard seeds until they crackle and pop.
Now add the curry leaves and the sliced onions. Fry until the onions are translucent.
Add the turmeric powder, mix well, and immediately pour over the prepared chutney.
Finish with the chopped coriander leaves which will wilt with the heat; mix well to incorporate.
This chutney will keep well for a few days without refrigeration, but if it is to be used over a longer period, it’s best to refrigerate from the start.