Red Chilli Chutney – From Bangalore
For the complex tastes that hit your palate, this is a very simple, easy and quick recipe to make. Phenomenally versatile….
Sauces and Jams
Kashmiri Red Chillies
Jeera (Cumin) seeds
Ball of Tamarind
Ball of Jaggery
Methi (fenugreek) seeds
Take off the stems of the red chillies and soak them whole, in room temperature water.
While the chillies soak, dry roast the methi, jeera and curry leaves, on a non stick pan. Roast till the jeera gives off fragrance and the curry leaves look just a bit wilted.
After 15 minutes drain the chillies and throw away the water.
Blend together, soaked red chillies, dry roasted methi, jeera and curry leaves, tamarind, jaggery, garlic and salt in a blender. Use a little water to blend.
Make a coarse paste. Don’t blend till its too fine.
Stores well in refrigerator for a week.
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