The famous Red chutney of Andhra pradesh
This post is for my dearest friend T.
Ginger - a small piece
Tamarind- Gooseberry sized
Jaggery- 3 tsp
Green chillies- 1
Red chillies- 3
Urad dal- 1 tsp
channadal- 1 tsp
garlic cloves- 3
hing- a generous pinch
mustard seeds- 1 tsp
oil- 2 tsp
salt- to taste
Method of preparation:
Soak tamarind in hot water for 10 min, which eases extracting of the pulp.
Meanwhile, chop the ginger and green chillies
Yes, the ginger in the above picture is sufficient to make the chutney.
Now, heat a tsp of oil in a pan, fry urad dal, chanadal, red chillies, green chillies, ginger pieces and garlic cloves one by one taking care not to burn them. Grate jaggery and mix it well with the tamarind pulp.
Transfer the roasted ingredients(dals,redchillies and garlic) along with salt to a dry mixer jar and pulse coarsely.
Add the ginger,green chillies, and the tamarind water and grind again
Seasoning is very important to chutneys, the seasoning elevates the taste of the chutney to the next level.
Add a tsp of oil, throw in mustard seeds, add a generous pinch of hing and add to the chutney after cooling. Hot oil leaves moisture which may reduce the shelf life of the chutney, So take care to add the seasoning after cooling.
Adding garlic is completely optional.
We can add curryleaves too along with the green chillies, they give the chutney a darker colour.
Best served with Pesarattu aka Green gram dosa.
linking red chutney to "Dish name starts with R" hosted by Akila of Learning to cook