Chintakaya Kothimera or Tamarind Coriander Chutney is yummy pickle made from Chintakaya Kothimera or Tamarind Coriander Chutney. Chintakaya means dry tamarind. Chintakaya Kothimera or Tamarind Coriander Chutney is sour in taste and very tasty. Pregnant ladies love to have them ....
Ingredients for Chintakaya Kothimera or Tamrind Coriander Chutney:
Dried Tamarind in salt or Chinta tokku 1 cup
Coriander leaves 1 bunch or 1 cup
Red Chillies 7
Menthi seeds ½ teaspoon
Mustard seeds 2 teaspoons
Jeera 2 teaspoons
Hing or inguva 2 pinches
Oil 1 table spoon
Salt as needed
Preparation for making Chintakaya Kothimera or Tamrind Coriander Chutney:
1. Heat a deep pan or skillet and add oil to it, after oil is heated add mustard seeds, menthi seeds, jeera, hing and red chillies. When the mustard seeds splutter and pop switch off the stove.
2. In a mixie bowl add the above tadka, tamarind and coriander, add very little water and make it into a soft thick paste.
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