Ingredients
- 1 garlic clove
- Small piece ginger
- 3/4 cup coconut small piece
- tamarind
- 3/4 tbsp Kashmiri chilli powder
- Salt to taste
- 1/2 cup ripe tomato
TO TEMPER
- 1 tbsp sesame oil
- 1/2 tsp mustard seeds
- 1 tbsp urad dal
- 1 dried red chilli
- Few curry leaves
- Asafoetida
Instructions
- First, add garlic, ginger, coconut, tamarind, Kashmiri chilli powder, and salt to a mixer jar. Pulse or crush well.
- Add the ripe tomato and pulse again until combined. Do not over-grind.
- Heat sesame oil. Add mustard seeds and let them splutter, then add urad dal and roast until golden.
- Add the dried red chilli, curry leaves, and asafoetida. Pour the tempering over the chutney and mix well.
Video
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