Enjoy this easy simple tasty recipe Chutney in no time.Enjoy with Dosa,Idli or Samosa.
Ingredients:- ( 250 gm )
CHUTNEY
- 20 no Dry Red Chillies / Sukhi Lal mirch
- 1/2 cup boiled hot Water / Pani
- Salt to taste / Namak swad anusar
- 2 tbsp Oil / Tel
- 1/2 tsp Cumin / Zeera
- 1/2 tsp Coriander seeds / Dhaniya
- 1 big roughly chopped Onion / Pyaz
- 20 Garlic cloves / Lasan
- 1 inch Ginger piece / Adrakh
- Small ball Tamarind / Imli
- Little Jaggery / Gud ( Optional )
TEMPER
- 1 tbsp Oil / Tel
- 1/4 tsp Asafoetida / Heeng
- 1/2 tsp Cumin / Zeera
- 1/2 tsp Black Mustard seeds / Rai
- 1/2 tsp Nigella / Kalonji
- Hand full Curry leaves / Kadi patta
Method:-
- Rinse chillies.remove stem,keep soaked in about half cup hot boiling Water for about 30 minutes.
- In hot Oil add Cumin and Coriander seeds.Let them to crackle on low.
- Then add Onion,Garlic and Ginger.Saute till Onions change colour.( It will take 2-3 minutes on medium )
- Add strained out soaked chillies.and sauté 2-3 minutes more in between adding Salt and Tamarind.
- Let it come down to warm from hot and grind it into a fine paste/chutney adding the reserved water in which chillies were soaked.
- To temper chutney again add heat Oil and in it add all the whole spices.
- Let the spices crackle on low 1-2 seconds and then switch off stove.
- Add the made chutney over the temper.
- Mix and cook on low for 1-2 minutes.
- To adjust consistency you can add 1 cup of Water .
- Cook on low till Oil comes up and the chutney will also start splattering.
- Switch off cool and store.
Tips:–
- If you have more time in hand you can keep chilies soaked in hot Water for even 2 hours.
- To make chutney less hot or spicy remove seeds of half of chillies or use less hot chillies like Byadgi or Kashmiri Dry Red chillies.
- You can enjoy chutney as it is even without temper.
- If you find chutney too hot add little Jaggery.
- You can keep this chutney stored in a clean airtight food grade plastic or glass container in fridge upto a month.
