GREEN TAMARIND AND PLANTAIN ROOT CHATNEY

Ingredients

• 1 generous handful Green Tamarind (Use fresh unripe green tamarind pods; remove outer pod shell before grinding. If unavailable, look in South Asian or Southeast Asian grocery stores.)
• 1 to taste Green Chillies (Use as many as you prefer for heat; a mild variety such as finger chillies works well.)
• 1 to taste Turmeric Powder (Also known as 'turmarick' in historical texts. A small pinch is typical.)
• 1 to taste Salt (Add gradually and adjust to your preference.)
• 1 medium portion Plantain Stalks or their Roots (Use either the tender inner core of plantain stalks or the roots. Available at Indian or African-Caribbean grocery stores. Peel away fibrous outer layers to reach the tender core before cutting.)
• 1 to taste Mustard Seeds (Black or brown mustard seeds are traditional for South Indian cooking.)
• 1 to taste Cumin Seeds (Also referred to historically as 'cummin seeds'. Use whole seeds for tempering.)
• 1 to taste Gingelly Oil (Gingelly oil is untoasted sesame oil, traditional in South Indian cooking. Available at Indian grocery stores. Do not substitute with toasted sesame oil as the flavour differs significantly.)
• 1 to taste Red Chillies (Use dried whole red chillies for the tempering step.)

Instructions

1. 1Shell the green tamarind pods to expose the pulp inside. Place the green tamarind pulp into a mortar (or use a food processor or blender). Add the green chillies, turmeric powder, and salt. Grind or blend everything together into a coarse, rough paste — it does not need to be perfectly smooth. Tip: start with a small amount of green chillies and turmeric, taste, and add more if desired. Transfer the ground paste into a clean bowl or vessel large enough to hold all ingredients.
2. 2If using plantain stalks, peel away the tough fibrous outer layers until you reach the pale, tender inner core. If using the roots, trim away any hard or discoloured parts. Cut the plantain stalks or roots into small, thin, delicate pieces — aim for pieces roughly the size of a small coin or matchstick for good texture in the finished chutney.
3. 3Place the cut plantain pieces into the mortar. Gently bruise them with the pestle — you are not grinding them into a paste, just pressing and crushing lightly to break down their fibres slightly. This helps them absorb flavours better. Work in small batches if necessary.
4. 4Transfer the bruised plantain pieces to a bowl of cold water. Swirl them around and drain off the water. Repeat this washing process several times with fresh cold water until the water runs fairly clear and any bitterness or excess starch has been rinsed away. Drain well and set aside.
5. 5Add the washed and drained plantain pieces to the vessel containing the ground green tamarind paste. Stir gently to mix them together so that the plantain pieces are evenly coated in the paste.
6. 6Place a small frying pan or tadka pan over medium heat. Add the gingelly oil and let it warm up for about 30 seconds — do not let it smoke. Add the mustard seeds and cumin seeds to the hot oil. They will begin to sputter and pop within 20–30 seconds; this is normal and means they are toasting properly. Immediately add the dried whole red chillies. Fry everything together for about 30–45 seconds, stirring gently, until the chillies darken slightly and become fragrant. Remove from heat promptly to avoid burning. Tip: have a lid nearby in case the seeds splutter excessively.
7. 7Pour the hot tempering (oil, mustard seeds, cumin seeds, and red chillies) directly over the tamarind and plantain mixture. Stir everything together thoroughly until well combined into one unified mass. Transfer to a clean, sterilised airtight jar. Seal and store at room temperature (or in the refrigerator for safety) for up to one week before serving — the chutney improves significantly in flavour as it rests and the ingredients meld together.