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Tuesday, February 28, 2012

Tangy Red Chutney

 This can be had with rotis, idlies or dosas. It can also be kept for a week.



This is what you need:

A handful of small onions
1 tomato finely chopped
2 pods garlic
4-5 red chilies
Few curry leavesMustard seeds
Urad dal
A pinch of Asafoetida.
A small piece of tamarind
Rock salt as required.
Oil as required


This is what you do:


Heat some oil in a pan. Add the mustard seeds, urad dal and asfoetida. Once it splutters, add the onions, garlic and curry leaves. Saute it for sometime, then add the red chillies, tomato and tamarind. Once it is sauted, add salt and bring it down. You can add more tamarind as per your taste.


Once this is cooled to room temperature, grind it finely. 


Again add some oil in a pan. Add mustard seeds and urad dal. Once it splutters, add the ground mixture. Let it simmer till it turns a dark red. 


 Tangy red chutney is ready
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