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Thursday, 19 April 2018

Red chilli chutney / Ranjaka



INGREDIENTS:
15 riped red chillies
3/4 tsp jeera / cumin seeds
1 tsp mustard
1/4 tsp methi / fenugreek seeds
2 tblsp oil
7 garlic cloves
1 small lemon size tamarind
Salt to taste

FOR THE TEMPERING:
1 tblsp oil
1 tsp mustard
2 tsp urad dal
2 tsp chana dal
Curry leaves
1 tsp hing/ asafoetida

PROCEDURE:

  • Dry roast jeera,methi and mustard. Make fine powder and keep aside 
  • Remove the stalk of the chillies,wash and wipe with a cloth and cut into big pieces
  • Heat 2 tblsp oil in a pan ,add cut chillies,grlic,tamarind and saute for 5 mins
  • Grind the roasted chillies into a coarse paste
  • Heat oil in a pan and prepare tadka / tempering
  • Add mustrd,once it starts crackling add curry leaves,urad dal,chana dal and hing
  • Fry for 2-3 mins, add ground chilli paste, powdered spices,salt to taste and saute nicely for 10 mins
  • Turn off the flame,Once it comes to room temperature,store n an airtight jar and refrigerate
  • Enjoy with dosa,roti or idli.
  • This chutney tastes best with jowar roti /jolada rotti.



1 comment:

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