Red Chilli Chutney

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Chilly Chutney – goes with almost anything be it rice, idli or dosa

Posted by Ria Samuel

Cooked 100

Saved 100

Comments 0

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Ingredients

  • Kashmiri red chilli – 15 to 18 Nos
  • Fenugreek seeds – 1/4 tsp
  • Garlic – 3 to 4 cloves
  • Jeera/ cumin seeds – 1/4 tsp
  • Tamarind – 1 lemon size ball
  • Jaggery – 2 tbsp
  • Mustard seeds – 1/4 tsp
  • Salt to taste
  • Oil

Preparation

Step1

Soak tamarind in half a cup of warm water and extract the juice

Step2

Soak the red chilly in water for ten minutes and drain off the water

Step3

Heat 1 tbsp of oil in a pan and add the fenugreek seeds, cumin seeds, garlic along with red chilli. Fry this until the raw smell of garlic goes

Step4

Take it off the flame and let it cool. Pulse this into a paste

Step5

Transfer this back to the pan and add the tamarind extract along with grated jaggery and adjust the salt. Let the water run a little dry to get the desired chutney consistency

Step6

Heat oil in a pan, add mustard seeds and let it splutter. Temper the chutney with mustard seeds.

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