Ingredients
- 2 tbsp oil
- 100g shallots
- 4-5 dried red chillies
- 2-3 garlic cloves
- 1 inch tamardind
- salt to taste
- ¼ tsp kashmiri red chilli powder (optional)
- water as required
For Tempering
- 2 tbsp oil
- 1 tsp mustard seeds/rai
- 1 tsp urad dal/black gram, split and skinned
- 1 pinch heeng/asafetida
- few curry leaves
Note– Please read recipe notes in the end.
Main Equipment Used
- Tefal Non-Stick set of 5: https://amzn.to/2Y7mZuX
- Induction cooktop – I use Morphy Richards 1600 Watt Cooktop. You can find it on Amazon here: https://amzn.to/2Jkn4px
Steps In Making
- Heat oil in a kadai.
- Now add shallots and cook them for 3-4 minutes or until they turn light golden in colour.
- Further add garlic, dried red chillies and sauté for another minute.
- Finally add tamarind and mix well. Now keep it aside and let it cool down.
- Add the mixture in the mixer grinder along with salt, red chilli powder and some water.
- Grind until it gets a smooth consistency.
For Tempering
- Heat oil in a small pan.
- Add mustard seeds, urad dal, and heeng.
- Once it splutter add curry leaves and saute for few seconds.
- Pour the tempering on the chutney and mix well.
- Store in the refrigerator for upto a day. Serve hot with idli, dosa or uttapams.
Recipe Notes
- If you don’t have shallots then replace the same with regular onions.
