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| Prep Time | 40 minutes |
| Servings |
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Ingredients
- Ripe red chillies - 250 g
- Tamarind(Lemon size) -
- Jaggery(About a goose berry size) -
- Asafoetida/Hing - 1/2 tsp
- Refined oil - 250 ml
- Mustard seeds - 1 tsp
- Fenugreek powder - 1 tsp
- Coriander seed powder - 1 tsp
- Turmeric powder - 1/2 tsp
- Garlic bulbs(peeled) - 1 cup
- Ginger pieces - 1/4 cup
- Salt(As reqd) -
- Curry leaves - 1/4 cup
- Onion pieces - 1/2 cup
- Finely chopped coriander leaves - 1/2 cup
Ingredients
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Instructions
- Cut the red chillies each into two or three pieces and fry them until tender.
- Add oil to a frying pan, heat and add hing first. Then splutter the mustard seeds. Add remaining garlic bulbs and finally the curry leaves. Saute them well and add to the chutney paste. Add the remaining oil also and mix thoroughly.
- Top with chopped coriander leaves. Best with rice and tifin items.
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