Authentic Green Chilli Tamarind Recipe – Indian Relish

Last Updated on 2 months by Neha Deshmukh

Authentic Green Chilli Tamarind Recipe – Indian Relish

Hey everyone! If you’ve ever craved that perfect balance of spicy, tangy, and sweet, you need to try this Green Chilli Tamarind Relish. It’s a staple in many South Indian homes, and honestly, once you make it, you’ll find yourself reaching for it with everything! I first made this when I was trying to recreate my grandmother’s version – it took a few tries, but I think I finally got it just right. It’s seriously addictive.

Why You’ll Love This Recipe

This isn’t just a recipe; it’s a flavour bomb! It’s incredibly versatile – perfect with rice, idli, dosa, vada, or even as a spread on sandwiches. It adds a wonderful zing to your meals and is surprisingly easy to make. Plus, it keeps well, so you can enjoy it for weeks. Trust me, once you taste this homemade goodness, you’ll ditch the store-bought versions for good.

Ingredients

Here’s what you’ll need to whip up a batch of this delicious relish:

• 3/4 cup green chillies
• 1 small gooseberry-sized ball tamarind
• 1/4 cup oil
• 1/4 tsp turmeric powder
• 1/4 tsp hing (asafoetida)
• 1 tsp mustard seeds
• Salt to taste
• 2 tsp powdered jaggery

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

• Tamarind: I prefer using a good quality, sour tamarind. The darker the colour, generally the more flavourful it is. You can find it at most Indian grocery stores.
• Chilli Heat Levels: The type of green chillies you use will determine the spice level. I usually use long green chillies for a medium heat, but you can use hotter varieties like bird’s eye chillies if you like it really spicy! Remember to handle chillies with care and never touch your eyes after handling them.
• Jaggery Type: Powdered jaggery dissolves easily, but you can use grated jaggery too. Just make sure it dissolves completely while simmering. I like using a dark jaggery for a richer flavour.
• Oil Choice: Traditionally, groundnut oil is used, but you can use any neutral-flavoured oil like sunflower or vegetable oil. Sesame oil adds a lovely nutty flavour too, if you’re feeling adventurous!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the tamarind in about 1 cup of warm water for at least 30 minutes. This helps to soften it and makes it easier to extract the juice. Once soaked, squish it well with your hands to release all the flavour, then strain the juice, discarding the pulp.
2. Wash and thoroughly dry the green chillies. Slitting them allows the flavours to infuse better.
3. Heat the oil in a pan over medium heat. Once hot, add the mustard seeds and let them splutter – that’s when you know they’re ready!
4. Now, add the hing, slit green chillies, and turmeric powder. Sauté for a minute or two, until the chillies soften slightly and change colour. This step really blooms the flavours.
5. Pour in the tamarind extract and add salt to taste. Bring the mixture to a simmer and let it cook on low heat until it thickens slightly – about 10-15 minutes. Stir occasionally to prevent sticking.
6. Finally, stir in the powdered jaggery until it dissolves completely. Let the relish cool completely before transferring it to an airtight jar.

Expert Tips

• Don’t skip drying the chillies! Water will cause the oil to splatter.
• Simmering on low heat is key to developing the flavours and preventing the relish from burning.
• Taste and adjust the salt and jaggery as needed. Everyone has different preferences!

Variations

This recipe is super adaptable. Here are a few ideas:

• Spice Level Adjustments: Reduce the number of green chillies for a milder relish, or add a pinch of red chilli powder for extra heat. My friend, Priya, adds a tiny bit of Kashmiri chilli powder for colour and a mild flavour.
• Storage Life Extension: To extend the storage life, ensure the jar is completely dry before filling it. You can also add a teaspoon of turmeric powder to the cooled relish – it acts as a natural preservative.
• Festival Adaptations: During Makar Sankranti or Pongal, my family loves adding a pinch of sesame seeds to this relish for an extra festive touch.

Serving Suggestions

Honestly, you can enjoy this relish with almost anything! Here are a few of my favourites:

• With hot steamed rice and a dollop of ghee.
• As a side with idli, dosa, or vada.
• Spread on sandwiches or wraps.
• Mixed with yogurt for a refreshing dip.

Storage Instructions

Store the Green Chilli Tamarind Relish in an airtight jar in the refrigerator. It will stay fresh for up to 3 weeks. Make sure to use a clean, dry spoon each time you scoop out some relish to prevent contamination.

FAQs

Let’s answer some common questions:

• What type of tamarind is best for this recipe? A sour, dark-coloured tamarind works best. Look for varieties specifically labelled for making rasam or chutneys.
• Can I use fresh jaggery instead of powdered? Yes, you can! Just make sure to dissolve it completely while simmering.
• How do I adjust the spice level? Use fewer green chillies for a milder relish, or add a pinch of red chilli powder for extra heat.
• How long does this relish stay fresh? Up to 3 weeks in the refrigerator, stored in an airtight jar.
• What are the health benefits of green chillies and tamarind? Green chillies are a good source of Vitamin C and antioxidants, while tamarind is rich in antioxidants and aids digestion.

Enjoy making this delicious and versatile relish! I hope it becomes a favourite in your home too. Let me know how it turns out in the comments below!