Tamarind Chutney (Hunsi Takku)

Hunasi takku (hunchi tak) is something that will get anybody’s taste buds going “tak!”. You can eat it with chapatis, rotis or just apply a bit to bread or who knows – some of us like me might just like to nibble on a bit to get the taste buds active!


1 kg Green and hard tamarind (not the tender ones or also the ripe brown ones), green chillis, cumin seeds, 200 g salt, asaphotida (hingu), mustard, turmeric powder, jaggery


  • Peel the tamrind and remove the threadlike portion and the stem(end) portion.
  • Cut green chillis into big pieces.
  • Mix tamrind, chillis and salt and grind together to a coarse mixture and store in a glass jar or mud vessel(matka) which can be kept for upto an year .
  • Whenever required for serving (eating), take a small portion from this, add little jaggery and cumin seeds and grind to form a less coarse ( not paste) mixture.
  • Heat oil in a small kadai, add mustard.
  • After mustard cracks, add asaphoetida, turmeric powder and pour this seasoning on the coarse mixture.

Typically Served with:

Chapatis, Rice, Rotti, bread