Thursday, September 24, 2009

Red Chili and Grlic/Ballolli/ Lasun Chutney.

  • 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.

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.


Padma said...

Chutney looks nice spicy and yummy ... love to have with idli/dosas... also please collect your awards from my blog dear :)

Priya Suresh said...

SPicy chutney, adding jaggery seems quite interesting...delicious!

Preeti Kashyap said...

hot n spicy! love the chutney!

Kanchan said...

My Mom uses coconut along with it !
It tastes cool with methi parathas :)

Shanthi Krishnakumar said...

Hot and spicy. Lovely click

Sushma Mallya said...

Nice spicy chutney..would be Nice with dosa..

Jyoti V said...

Thank you all for lovely comments.

Priya, by adding jaggery you get hot and sweet taste to it.

Kanchan, adding coconut also tastes good but it can not stay for a long period.

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