Green Tamarind or Pooliumkai Chatney

Ingredients

• 1 maund (approximately 8 measures / ~12 kg — scale down proportionally for home use, e.g. 500 g) unripe tamarind (green tamarind) (Also called pooliumkai. Select firm, fully green, unripe tamarind pods. Remove shells and fibrous strings before weighing. For a manageable home batch, use 500 g unripe tamarind alongside 500 g ripe tamarind.)
• 1 maund (approximately 8 measures / ~12 kg — scale down proportionally, e.g. 500 g) perfectly ripe tamarind (Use soft, dark brown, fully ripe tamarind pulp (seedless block or fresh pods). Must equal the weight of the unripe tamarind exactly.)
• 2 measures (proportional to total tamarind weight — for a 1 kg tamarind batch, use approximately 125 g / ½ cup salt) salt (Use non-iodised salt if possible. Salt acts as a preservative in this long-cured chutney.)
• 2 measures (equal weight to salt used — for a 1 kg tamarind batch, approximately 125 g green chillies) green chillies (Use fresh, firm green chillies. Slit or roughly chop before mixing. Adjust to heat tolerance, but the original recipe calls for an amount equal to the salt.)
• 1 chatak (approximately 58 g / 4 tablespoons — scale down proportionally for a home batch, e.g. 1 teaspoon per 500 g tamarind) menti powder (fenugreek seed powder) (Menti is the Telugu/Tamil word for fenugreek. Use ground fenugreek seeds (methi powder). Dry-roast fenugreek seeds in a pan until lightly golden and fragrant, then grind to a fine powder before use.)
• 40 pollams (approximately 1 litre — scale down proportionally, e.g. 60 ml / ¼ cup for a home batch) gingillie oil (cold-pressed sesame oil / gingelly oil) (Gingillie oil is cold-pressed (untoasted) sesame oil, also sold as gingelly oil. Do not substitute with toasted sesame oil. This oil acts as a preservative and flavour base.)
• 1 portion (a generous pinch to ½ teaspoon for a home-scaled batch — use in proportion to the other ingredients) powder of fried asafoetida (hing) (Fry raw asafoetida (hing) lump or powder briefly in a dry pan or in a little oil until fragrant but not burnt, then grind or crush to a fine powder. Use sparingly as it is pungent.)

Instructions

1. 1Remove the shells and any fibrous strings from both the unripe (green) tamarind and the perfectly ripe tamarind, ensuring you have equal quantities of each. Combine both types of tamarind in a large, sturdy bowl or mortar. Using a pestle, heavy spoon, or your hands, pound and squish the two together thoroughly until they form a single unified mass. The texture will be rough and sticky — this is expected. Work out any large lumps so the mixture is as even as possible.
2. 2Work through the pounded tamarind mass with your fingers and carefully pick out and discard all seeds, seed membranes, hard fibres, and any remaining shell fragments. Take your time — removing all seeds now will ensure a smooth, pleasant chutney. Discard anything that is not soft tamarind pulp.
3. 3Transfer the de-seeded tamarind mass into a clean, non-reactive pot (ceramic, glass, or food-safe clay are ideal — avoid aluminium or reactive metals as tamarind is acidic). Cover the pot tightly with a lid or a double layer of clean cloth secured with a rubber band. Place the pot in a cool, dry spot away from direct sunlight. Leave it undisturbed for one to two full days. This resting period allows the flavours of the two tamarind types to meld and begin to ferment slightly, softening the mass further.
4. 4After the one to two day rest, uncover the tamarind pot and transfer the mass to a large bowl if needed. Add the salt, the green chillies (slit lengthways or roughly chopped), and the menti powder (fenugreek powder — to prepare it, dry-roast fenugreek seeds in a small dry pan over low heat, stirring constantly, for 2–3 minutes until lightly golden and nutty-smelling, then grind to a fine powder). Mix everything together thoroughly using a large spoon or clean hands until the salt, chillies, and fenugreek powder are evenly distributed throughout the tamarind mass.
5. 5Pour the gingelly oil (cold-pressed sesame oil) evenly over the entire surface of the tamarind mixture — do not stir it in yet, simply pour it over the top. Next, prepare the fried asafoetida powder: place a small dry pan over low heat, add the asafoetida (hing), and fry for 30–60 seconds, stirring constantly, until it turns slightly golden and releases its pungent aroma. Remove immediately from the heat and allow to cool, then crush or grind to a fine powder. Sprinkle this powder evenly over the surface of the oiled tamarind mixture. The oil and asafoetida together act as a flavour layer and preservative seal.
6. 6Transfer the complete mixture back into the non-reactive pot and seal it very tightly with its lid. Place the covered pot on a wooden board, wooden shelf, or wooden stand — avoid placing it directly on stone or metal surfaces, as wood helps regulate moisture and temperature around the pot. Store the pot in a clean, dry location. Once a week for the full two fortnights (four weeks total), carry the pot outdoors and place it in direct sunlight for several hours (ideally 3–5 hours of good morning sun), then bring it back indoors and reseal it. This weekly sun exposure is essential: it naturally concentrates and deepens the flavour, inhibits unwanted microbial growth, and helps the chutney mature correctly. After two full fortnights (28 days), the chutney is ready.
7. 7After two fortnights of curing, your Pooliumkai Chatney is ready to use. It can be served frequently as a condiment alongside rice, flatbreads, or savoury dishes. Always use a clean, dry spoon when scooping out the chutney to prevent moisture from entering the pot and spoiling the batch. Keep the pot well sealed between uses and continue storing it on a wooden surface in a cool, dry place. The chutney will continue to develop in flavour over time.