Ingredients - Makes 1 cup
- 20 g ginger, peeled and roughly chopped
- 15-20 g tamarind, remove seeds
- 18-20 dried red chillies, broken into small pieces
- 30-35 g jaggery or 25 g brown sugar
- 1 tsp fenugreek seeds
- 2 tsp mustard seeds
- 4 tsp urad dal (black gram)
- ½ tsp turmeric powder
- ¼ tsp hing (asafoetida)
- 8-10 curry leaves
- ¼ cup oil
- Salt, to taste
Steps
- Heat oil in a saucepan. Fry the fenugreek seeds and black gram (urad dal) till they start to brown
- Add dried red chillies, mustard seeds, curry leaves and hing. Wait for the mustard seeds to splutter. Turn off the heat, drain the oil into a bowl and set aside
- Grind ¾th of the spice mixture along with the ginger, turmeric, tamarind and jaggery to form a smooth paste. Add some of the drained oil to make it easier to grind
- Add salt to taste. Adjust the amounts of tamarind (sour) and jaggery (sweet) according to your taste
- Mix in the remaining spice mixture and oil. Store in an airtight container. The chutney has a shelf life of a couple of days, but it is best eaten fresh
- Can be served with {Pesarattu}, {Ragi Dosa} and {Medu Vada}
Use a {mortar and pestle} if you are making very small quantities. Otherwise, use an {Indian mixie grinder}, {spice mill} or {magic bullet} or something similar. Regular blenders are too large, so they will just toss the contents around instead of grinding them
Related - 3
By Sirisha Tadimalla on