Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1 medium | Onion |
| 1 medium | Tomato |
| 4 \N | Clovettes garlic; (4 to 5) |
| 1 tablespoon | Coriander leaves |
| 1 tablespoon | Gram dal soaked for 1 hour |
| 1 \N | 3 inch piece tamarind broken |
| 1 \N | Sprig curry leaves |
| 1 \N | 1/2 inch pie ginger |
| 1 teaspoon | Red chilli powder |
| \N \N | Salt to taste |
| ½ teaspoon | Sugar |
| ½ teaspoon | Cumin seeds |
| 1 tablespoon | Oil |
| 1 teaspoon | Oil |
| ½ teaspoon | Mustard seeds |
| ½ teaspoon | Cumin seeds |
| 1 pinch | Asafoetida. |
SEASONING
Heat the 1 tablespoon 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.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.