| 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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