1 tbsp tamarind pulp
½ cup mint leaves
1.5 teaspoons cumin seeds
1 teaspoon fennel seeds
½ teaspoon black peppercorns
1 pinch asafoetida (hing), optional
1 black cardamom – seeds removed
1 teaspoon dried mango powder (amchur powder)
1 teaspoon chaat masala powder
black salt or edible rock salt or pink salt or regular salt, add as required
1.5 cups water
1 to 2 tablespoons boondi or add as required, optional
few mint leaves for garnish – optional
Rinse mint leaves well with water. Drain all the water. Add the mint leaves in a small grinder jar.
Only use the mint leaves. Do not add the stems as then the Jaljeera can become bitter.
Add tamarind pulp along with its water. Make sure there are no seeds in the tamarind.
Add cumin seeds, fennel seeds, black pepper and black cardamom seeds.
Next, add amchur, chaat masala, asafoetida and black salt as required.
If you do not have dried mango powder, then you can add some lemon juice, kachri powder or bael powder also. Instead of black salt, you can use rock salt or sea salt.
Grind to a smooth chutney. If you want, you can even strain the chutney using a tea strainer.
Take the Jaljeera chutney in a bowl. Also add 1.5 cups water.
Mix very well. Check the taste of Jaljeera and add more salt and dried mango powder if required.
If you prefer a more lighter and mild version of Jaljeera, add more water.
In case the Jaljeera tastes bitter (due to the type and quality of mint leaves), then add some lemon juice to balance the bitterness. Keep Jaljeera in the refrigerator.
While serving, you can add some boondi, a pinch of chaat masala and a few mint leaves in each glass.
Boondi can be soaked in water for 20 to 30 minutes. Later squeeze the water and keep them aside. Add boondi while serving Jaljeera.