Red Chili and Grlic/Ballolli/ Lasun Chutney.

Ingredients:

• 1 cup dry Red chilies (byadagi mensenkai)
• 4-5 Garlic gloves
• 1 tsp Cumin seeds
• 1 lemon size Tamarind or ½ cup Pure Tamarind pulp
• ½ cup Jaggery (more or less as per taste)
• Curry Leaves
• Salt to taste.

Method:

Heat the pan and roast the dry red chilies for 2-4 minutes (without oil just dry roasting). In a grinder add these roasted chilies, garlic cloves, cumin seeds, curry leaves, tamarind, jaggery and salt and make a smooth paste.

Serve with Rotti/ Chapti/ Rice.


Note: if required add some water to make paste. This can be used for 10-12 days.Keep Refrigerated.

Variation: Add , oil fried Onion and Coriander seeds to the same ingredients and make the smooth paste. But this can be used only for a week. Keep refrigerated.