Directions
Ingredients
- Oil – 5tbsp
- Sesame seeds (optional) – 2 tbsp
- Onion chopped or sambhar onions – ½ cup
- Garlic cloves – 6 nos
- Curry leaves – handful
- Grated coconut – 1 cup
- Dry red chilli Kashmiri or Byadagi (soaked) – 8-10nos
- Tamarind – a small piece
- Roasted channa dal – 3tbsp
- Salt – to taste
- Water – ½ cup (approx)
Steps
|
1
Done
|
In a pan heat oil and add sesame seeds. Site and cook for a minute. |
|
2
Done
|
Add chopped onions, garlic and curry leaves. Cook the onions for 2 mins. Remove from heat and add all these into a jar. To the jar add grated coconut, dry red chilli(which was soaked for an hour), tamarind, roasted channa dal, salt and water. |
|
3
Done
|
Grind to a coarse paste.Refrigerate and consume the chutney fresh. You can refrigerate the chutney and use it within 2days(max). |
