INGREDIENTS
100 gms. dried red chillies (The Kashmiri variety is more flavoured and less pungent),
A ball of tamarind, size of a small lemon.
5-6 medium sized garlic cloves (optional),
½ cup dried coconut (copra),
3/4th cup jiggery (adjust to taste),
½-3/4th cup oil (can use coconut oil for a distinctive flavour)
34th-1 tsp. salt (adjust to taste)
METHOD
Grind all the ingredients and except thee garlic and oil to a coarse paste. Now add the garlic and grind to a smooth paste. Remove from the blender and dribble in the oil, stirring all the time, till the oil is completely absorbed into the chutney.
Variations
One can substitute the garlic with 3-4 small red shallots (Madras onions)
OR
a table spoon of roasted black sesame seeds (til)
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