Preparation time: 20 min
Cooking time: 10 min
Serves: 1 cup

Ingredients: (measuring cup used = 240ml)

1. 250gm or 1 handful raw tamarind or hunasekai
2. 5 - 10 green chilies (adjust as per your spice level)
3. 1 tsp fenugreek seeds or menthe
4. Salt as per your taste

Ingredients for tempering:

1. 1 tsp mustard seeds
2. 1 tsp cumin seeds
3. 1/4 tsp asafoetida
4. 1/4 tsp turmeric powder
5. 4 tbsp oil

Instructions for making hunasekai thokku or dry chutney:

1. Wash and pat dry the raw tamarind. Please note, there should not be any water traces leftout.
2. Next break them into pieces and remove the extra fibres.
3. Mash the raw tamarind pieces using a pestle. If the seeds are hard, remove them. Otherwise no need to discard anything. Keep it aside.
4. Take a small frying pan and dry roast the fenugreek seeds or menthe until it starts spluttering. Once done, take it out and keep it aside.
5. Next in the same pan prepare tempering. For that heat the oil. Add in mustard and cumin seeds.
6. When the mustard seed starts spluttering, switch off the stove. And add in turmeric powder and asafoetida. Let it cool, keep it aside.
7. Next in a mixie jar take green chilies (cleaned and dried) and roasted fenugreek seeds. Grind it without adding any water.
8. Now to that add in mashed tamarind pieces and grind it until fine. Once done add in salt and grind it again. Do not add any water.
9. Once the tempering is cool, add in ground raw tamarind into it.
10. Give a quick mix and store it in a glass container. If preparing in large quantity, then tempering can be done just before the use.

Dear reader, We have a Kannada version of this recipe. Click here to read this recipe in Kannada.