Strawberry Saatache Tambuli / Fruit Leather Chutney.

“Strawberry Saatache Tambuli / Sun-dried Sweet Strawberry Pulp (Fruit Leather) Chutney ... Yummy Yumz … this is a chutney / dip sort of dish that is prepared with sun dried sweetened fruits … You can relish this with any dish as an accompaniment or even apply them for sandwiches … yummy yumz ....  

** This is a simple dish which we Konkani Saraswat’s call as Tambuli, a sort of chutney / dip that can be savored with snacks or any other dish. I have previously posted a few tambuli prepared out of mixed fruit jam and mango. Traditionally in Southern parts of India only ripe jackfruit and ripe mango saat / fruit leathers were prepared during summer time and stored for monsoon season when they were prepared and relished as side dishes. Nowadays many types of fruit leathers are available and it has become a common site in stores. My friend had dropped by to query on my health and she brought along with her this strawberry bar (fruit leather) which was new in market. I had just put it in a tin and completely forgot about it, till I went about my monthly kitchen clearing. 

** When, I ate a piece of the same, I found that it was slightly more sweeter and tangier, so just put it back in the fridge to think about something to be done out of it later on. When I prepared the Jackfruit seeds bonda / vadas, I needed some khatta meetHa teekha chutney to spread on the pav / bread to serve it as vada pav. I remembered the strawberry saat and went about preparing tambuli out of the same. It tasted great as an accompaniment tucked in for vada pav. The recipe is the same without any changes as prepared before, however, since I wanted to empty the whole bar of strawberry I cut down on coconut and added in more of the same. Do try this out with any fruit leather of your choice, it tastes great as a chutney sandwiched between bread slices too. 

** Here is the simple Recipe for Strawberry Saat (Fruit Leather) Tambuli … My Style … 

** Soak 2 cups of chopped strawberry saat (fruit leather) in luke warm water along with a big lemon sized lump of tamarind for about an hour. The water should just soak the fruit leather / saat and tamarind. So, do not add excess water as this water will be used for grinding of the tambuli and excess water will thin out the same. 

** Heat 1tsp oil in small kadai add 1 tsp sasam, then add in a few curry leaves (Kadipatta), ½ tsp jeera, 2 tsp coriander, 4-5 Red chillies and fry for just few minutes. Add in 2 tblsp of coconut (optional) and fry for just a minute or two and remove. Addition of Coconut is optional; you can increase the amount of saat/fruit leather for thickness if not using coconut. I have this time cut down on coconut as I wanted to finish off the strawberry bar otherwise usually I add about ½ cup of coconut while preparing tambuli. 

** Put the above fried ingredients in a mixer grinder along with 100 gms of grated jaggery (approximately). Now add in the soaked strawberry saat+tamarind along with the all the water in which it is soaked and grind to a smooth paste. Add in more water if necessary. The tambuli is always thicker in consistency than our normal chutney, so be careful and add on only that much water how much is necessary. The mixture should be very smooth in consistency. 

** Remove the tambuli in a bowl, check and add salt to taste and mix well. If you do not want to serve the tambuli immediately keep it in the fridge to avoid it getting spoilt. Tambuli is never heated, so the storage life is not good. For best taste should be consumed within a few hours of preparation. Even in fridge do not store it for more than 24 hours. So prepare them always fresh and avoid preparing them in bulk or for the matter keeping them in fridge too. 

** “Strawberry Saatache Tambuli / Sun-dried Sweet Strawberry Pulp (Fruit Leather) Chutney” is done and ready to be served. You can serve them as side dish or chutney or dip with any dish of your choice. It serves best with snacks like samosa, bondas, vadas etc. I served them with Jackfruit seeds vada pav and they tasted simply awesome. 

** I served it by applying them on the inner side of pav / bun bread and sandwiched a vada within and served with curry leaves-garlic chutney also as an accompaniment with some deep fried green chillies … Yummy Yumz. Do try this out and give me a feedback if possible. This combo dish is sure to be a great hit when served at potluck, kitty, get together parties etc.