Chintha Chigur (Dry)

Product details

1. Harvest or Buy Fresh Leaves
   Choose young, tender tamarind leaves (chinta chiguru). Avoid mature or tough leaves as they become too bitter and fibrous when dried.

2. Clean Them Gently

   • Rinse the leaves lightly under clean water to remove any dust or insects.

   • Drain using a colander and spread on a dry cloth to remove surface moisture. Pat gently with a towel if needed.

3. Remove Stems

   • Pluck the tiny leaves from the soft stems. Avoid using thick stalks—they don’t dry well and add bitterness.

4. Sun Dry

   • Spread the leaves in a thin layer on a clean plate, tray, or cloth.

   • Place them under direct sunlight for 2–4 days, depending on the weather. Stir or flip them once a day for even drying.

5. Check for Dryness

   • When the leaves turn crisp and break easily between your fingers, they’re ready.

   • There should be no moisture left, or they may spoil during storage.

6. Store

   • Store the dried chinta chiguru in an airtight glass jar or steel container.

   • Keep in a cool, dry place — it can last for up to a year.