| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Bawarch3 | 1 | servings | |
INGREDIENTS
| 1 | md | Onion |
| 1 | md | Tomato |
| 4 | Clovettes garlic; (4 to 5) | |
| 1 | tb | Coriander leaves |
| 1 | tb | Gram dal soaked for 1 hour |
| 1 | 3 inch piece tamarind broken | |
| 1 | Sprig curry leaves | |
| 1 | 1/2 inch pie ginger | |
| 1 | ts | Red chilli powder |
| Salt to taste | ||
| 1/2 | ts | Sugar |
| 1/2 | ts | Cumin seeds |
| 1 | tb | Oil |
| 1 | ts | Oil |
| 1/2 | ts | Mustard seeds |
| 1/2 | ts | Cumin seeds |
| 1 | pn | Asafoetida. |
INSTRUCTIONS
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.
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