SPICY RED CHUTNEY
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)
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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.
NOTE: 1)If you want to PRESERVE this chutney for a longer time, use dry coconut and no water to grind.
2)Whenever you need it to add water and use it after 10 mts so that the powder soaks water and forms chutney.
A VERY GOOD CHOICE DURING THE JOURNEY.
other types of chutney you may like are:
