How to prepare Chinchamma Gojju | Tamarind Gojju without cocounut | Chutney

Tamarind Gojju (chinchama gojju)

Tamarind gojju aka Chinchama gojju is a recipe made using the pulp of tamarind mixing it with jaggery and a strong tempering is given. This is the super easy simplest and lip smacking recipes. When you need to heal your soul these gojju recipe are perfect.

It is also called as Chinchama Koota in konkani language. "Chinchama" meaning tamarind and "Gojju/Koota" meaning something smashed and made without heating it.

A recipe from my sister-in-law.

This is a side dish and can be served with rice and curry. 

Note: Try to use good quality tamarind which is clean and has more pulp. Clean tamarind without any dust need not strain. This results gojju to be thick and pulpy. For thickness you can heat the jaggery and once it has reduced to half cool it and add in the tamarind pulp. Soak tamarind in little hot water so the softens quickly.

Ingredients

1. Tamarind - big lemon sized
2. Water -½ cup
3. Salt as per taste
4. Jaggery - 1 tbsp
5. Tempering
• Oil - 1 tbsp
• Mustard seeds - ½ tsp
• Chana dal(split chick pea) - ½ tsp
• Groundnut - 10 to 15 (peanut)
• Green chilly - 1
• Curry leaves - 1 sprig
• Asafoetida powder - pinch (optional)

Method

1. Soak tamarind in ½ cup hot water for 15 minutes. This makes the process quick and makes pulp removal easy.
2. Squeeze the tamarind and remove the pulp. Discard the remains. If tamarind is not clean prefer to strain using a strainer.
3. Add salt as per taste and add grated jaggery(powder), mix well. For thickness here you can boil the jaggery in little water, allow it to reduce a bit, let it cool and follow the below steps.
4. For tempering in a pan add little oil, once it heats add mustard seeds and allow it to splutter. Then add chana dal followed by groundnut, green chilly slits, curry leaves and asafetida powder. 
5. Saute for a min and add the tempering mix well. 
6. Ready to serve.
7. Serve as side dish with hot rice, dalithoy(dal curry), ghee.

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