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Ingredients:1 med. onion
1 med tomato
4-5 clovettes garlic
1 tbsp. coriander leaves
1 tbsp. gram dal soaked for 1 hour
1 3" piece tamarind broken
1 sprig curry leaves
1/2" piece ginger
1 tsp.red chilli powder
salt to taste
1/2 tsp. sugar
1/2 tsp. cumin seeds
1 tbsp. oil
Seasoning: 1 tsp. oil, 1/2 tsp. mustard seeds, 1/2 tsp. cumin seeds,
1 pinch asafoetida.Method:
Heat the 1 tbsp. oil add to the other ingredients except seasoning.
Grind either on stone, or in electric stone grinder, or in a mixie.
Transfer to a serving bowl.
Heat oil in a small crucible, add the seeds and asafoetida..
When they splutter, add to the chutney. Mix gently.
Serve with parathas, dosas, idlis, or just plain bread or toast.Making time: 15 minutes (excluding soaking time)
Makes: 2 cups chutney
Shelf life: 4 days (refrigerated)Note: Reduce or increase the chilli content as per taste.
Chutney's Index
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