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- 2 tbsp
- a pinch
Oil - 2 tsp
Water as required
Salt as required
How to Make Spicy Chutney
Grate the coconut.
Heat 1/2 tsp oil in a small frying pan, fry the asafoetida and cool it in a small bowl.
Add the remaining oil to the pan, golden fry the urad dal and put it in the above bowl.
Fry the red chillies in the same pan and put it in the bowl.
After the above fried items become cool, add tamarind, salt and a little water and coarsely grind them in a mixie (Grind to a fine paste, if required).
It can be mixed with hot rice and a little ghee or gingili oil and eaten.
Serve the mixed rice with fried appalam or any vegetable fry.
It can also be served as chutney with dosa or idli by adding water.
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Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.