Padmas Navaruchi

SPICY RED CHUTNEY

padmakmurthy

January 7, 2021

THIS IS A CONTINUATION OF MY PREVIOUS POST.(HEALTHY MASALA STUFFED APPAM)

YES FRIENDS, THIS TIME I AM SHOWING YOU A SPECIAL SPICY RED CHUTNEY.

This is a special spicy red chutney because this chutney can be stored for at least a week If no water is used during grinding the chutney.

we use onions, chana dal, coconut, red chilies, curry leaves, ginger, garlic, coriander leaves, tamarind, and salt along with a good garnish for making this chutney,

The ingredients used for spicy red chutney are as follows:

Fresh or dry coconut-1/2 cup
Chana dal-3 tablespoon
Red chilly-6-8 number
Onion-1 big slice
Curry leaves-10-15 numbers
Coriander leaves-a handful
Ginger-1 inch piece
Garlic-3-4 cloves
Tamarind- a small lime size ball
Salt-3-4 teaspoon
Water-to grind chutney

METHOD OF ROASTING FOR SPICY RED CHUTNEY

First keep a frying pan on the flame and at a low flame dry roast Chana dal, till the color changes and is crisp.

Now in the same pan add 1/2 teaspoon oil and roast the red chilies till it puffs and is crispy.

Remove and add onion, curry leaves, tamarind, garlic, and coconut pieces and saute all for 3-4 mts.

Crush the ginger piece and keep

GRINDING THE CHUTNEY.

Take a mixer grinder and put roasted Chana dal and red chilies in it.
After grinding, add all other ingredients and grind to a coarse paste, adding salt and coriander leaves.

Use minimal water to grind.

Grind a little more and it is done

CHUTNEY IS READY

FOR GARNISHING:

Oil-1.5 tablespoon
Mustard seeds-1 teaspoon
Urad dal-1 teaspoon
Asafoetida-1 small pinch
Curry leaves-few
Red chilly-2 numbers(optional)

METHOD

Take a small fry pan and put 1 table spoon of oil to it.
Add 1 tea spoon of mustard seeds, when the oil gets heated.
Let the mustard seeds crackle.
Now add a pinch of hing and urad dal.
When the urad dal gets light brown color put off the flame and lastly add curry leaves and broken red chillies.
Now put on the chutney and it is ready to serve.