Servings: 100 grams
Ingredients:
Content
|
Quantity
|
Comment
|
Curry leaves
|
1 bowl
|
3-4 small bunches
|
Onion
|
1 big / 2 small
|
Thinly sliced
|
Tamarind juice
|
2-3 tbsp
| |
Salt
|
To taste
| |
Red chillies
|
7-8
| |
Jeera
|
1 tbsp
| |
Oil
|
2 tbsp + 1 tsp
|
For cooking + Tempering
|
Mustard
|
1 tsp
| |
Water
|
As required
| |
Asafoetida
|
¼ tsp
|
Method:
Take some water in a bowl with a teaspoon of salt. Bring it to a boil. Add the cleaned curry leaves and cook for 2-3 minutes. Drain and set it aside.
Take a pan. Dry roast the red chilies till light brown. Set aside. Heat 2 tbsp of oil in the same pan. Add jeera, once it starts popping, add onion and saute till translucent. Add the tamarind juice and cook on low flame for 5 minutes while constantly stirring and ensuring that you don’t burn the tamarind. Set aside to cool.
Grind together all the cooked ingredients with salt and very little water if required. Remove the chutney to a bowl and temper with mustard and asafoetida.
Serve it with the dish of your choice.
Note:
This chutney tastes better when you add sambar/madras onion than the normal ones.
Tip:
You can alternatively cook the red chillies and curry leaves along with onions with extra water just about 1/2 cup. This way it can be stored for a longer time.
Tip:
You can alternatively cook the red chillies and curry leaves along with onions with extra water just about 1/2 cup. This way it can be stored for a longer time.
