Step 1

Soak tightly packed tamarind in ¼ cup hot water for about 20 minutes or until the tamarind softens.

Step 2

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.

Step 3

Add the soaked tamarind along with its water. Make sure there are no seeds in the tamarind.

Step 4

Add cumin seeds, fennel seeds, black pepper and black cardamom seeds.

Step 5

Next, add amchur, chaat masala, asafoetida and black salt as required.

Step 6

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.

Step 7

Grind to a smooth chutney. If you want, you can even strain the chutney using a tea strainer.

Step 8

Take the Jaljeera chutney in a bowl. Also add 1.5 cups water.

Step 9

Mix very well. Check the taste of Jaljeera and add more salt and dried mango powder if required. You can also add some lemon juice if you want. If you prefer a more lighter and mild version of Jaljeera, add more water.

Step 10

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.

Step 11

While serving, you can add some boondi, a pinch of chaat masala and a few mint leaves in each glass.

Step 12

Boondi can be soaked in water for 20 to 30 minutes. Later squeeze the water and keep them aside. Add boondi while serving Jaljeera.