Chintakaya is raw tamarind fruit and is also called hunsekayi in kannada. Chintakaya tokku is one of the two kinds of tamarind chutneys made in south India. While chintakaya pachadi using tamarind fruit and red chillies is popular in Andhra households, the chintakaya tokku that we are writing about is made mostly in Karnataka and Rayalaseema areas of AP.
Preparation time: 10 - 15 mins
An important note regarding Chintakaya tokku is that there should be NO moisture while making and storing the tokku. Even a slight touch of moisture will spoil the chintakaya tokku. So please use dry hands and moisture less, dry vessels/containers/ladles while making/storing chintakaya tokku.
Raw tamarind Fruit (Chintakaya/hunsekaya) 100 gms
Green chillies 10
Pinch of turmeric (Haldi/pasupu)
Refined cooking oil 4 tsp
Mustard seeds 1 tsp
Pinch of Asafoetida (Hing)
Salt to taste
Wash the tamarind fruits (chintakaya/hunsekaya) and wipe them and dry them for a day (remember, no moisture).
Now cut the tamarind fruits into small pieces removing the fibre along.
Please ensure the mixie is dry and put the pieces in the mixie and grind for a minute.
Add the green chillies and grind for a minute.
Add a small pinch of turmeric powder and grind for another minute.
Add salt to taste, ideally 1 to 1 ½ tsp for 100 gms of tamarind and grind till the tamarind becomes soft.
Now transfer all the mixture into an air-tight dry container.
Take a kadai/pan and add 4 tsp oil. Once the oil is hot add mustard seeds and Asafoeteda (Hing). Season the tokku or chutney with this tempering. Spicy and tangy chintakaya tokku is ready.
Chintakaya tokku can be stored for 10 to 15 days provided it is kept away from moisture and water. In fact in Karnataka and Rayalaseema the chintakaya is ground with turmeric and stored dry all year round. Periodically required quantity is taken out and ground with chillies, salt, seasoned and used.
The best combo and in fact traditional combo is to have rice mixed with chintakaya tokku, biting a green chilli in between. However, it goes well with any of the Indian breads or even just as a spread for normal bread because of its yummy spicy and tangy taste.