Small Marble Sized Tamarindor 1 teaspoon Tamarind Extract
½teaspoonCumin Seeds
2Coriander Stalks Roughly Chopped
4-5Garlic Cloves
Salt as needed
1tablespoonOil
¼teaspoonMustard Seeds
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Instructions
In a small pot with enough water, add 10 dry red chillies and boil for 3-4 mins. Cover and keep aside for ten minutes until they are soft.
Meanwhile heat ½ teaspoon oil in a pan and add 1 onion roughly chopped.
Fry on low flame until translucent. Remove from heat and let it cool down.
In blender add the soaked red chillies, roasted onions, 4-5 garlic cloves, 2 stalks coriander leaves roughly chopped, small marble sized ball of tamarind, 2 teaspoon jaggery and salt as needed.
Pulse a few times until the ingredients are coarsely ground, sprinkle some water if needed.
Grind into a not so smooth paste and remove into a bowl.
In a small pan heat 1 tablespoon oil and once hot, add ¼ teaspoon mustard seeds. As they crackle, remove from heat.
Immediately add it to the chutney and mix well.
Serve with akki roti or idli or dosa. Can be stored in air tight container for upto 10 days.
Notes
Adjust the amount of jaggery depending on the spiciness of the chillies used.
It is optional to add tempering and alternatively, chutney can be cooked in tempering for a few minutes too.
Keyword Chutney Recipes, Side Dishes for Idli-Dosa