What is a complex taste – you have many dimensions to it. This chutney is all about about multi dimensional taste. It is sweet, sour and hot. It goes very well with chapathi. curd rice, idli or dosa. I got this recipe from here.
Ingredients
Onion - 2 (thinly sliced)
Garlic - 1 table spoon(chopped)
Ginger - 2 tea spoons (grated)
Salt - 3/4 tea spoon
Tamarind - A small lemon size
Jaggery Powder - 1 table spoon
Red Chili Powder - 1 table spoon
Turmeric Powder - 1/2 tea spoon
Oil - 3 table spoons (preferably Gingelly Oil)
Mustard Seeds - 1/2 tea spoon
Asafetida - 1/8 tea spoon
Curry Leaves - 5
Coriander Leaves - To Garnish
Method
Soak tamarind in 1 cup of warm water for 15 minutes and extract thick pulp and set aside
Heat oil in a pan and add mustard seeds. Once the mustard seeds crackle, add the onions, ginger, garlic, curry leaves and salt. Cook until the onions turn golden
Add the tamarind juice, red chili powder, turmeric, asafetida and allow it to cook for around 10 minutes until the raw smell of tamarind goes away and oil floats on top. Add jaggery and cook until the jaggery melts. Garnish with coriander leaves.
Serve hot!
Kitchen Chronicles – Only Vegan, Kalyani's page, South Indian Cooking Series #1
Bookmarked Entries - Jacqueline from Tinned Tomatoes as host and mention Ruth from Ruth's Kitchen Experiments as founder of the challenge, Dish Name Starts with O, Dish it out - Ginger and Garlic, Lets cook Preserves, Jams and Chutneys
Ingredients
Onion - 2 (thinly sliced)
Garlic - 1 table spoon(chopped)
Ginger - 2 tea spoons (grated)
Salt - 3/4 tea spoon
Tamarind - A small lemon size
Jaggery Powder - 1 table spoon
Red Chili Powder - 1 table spoon
Turmeric Powder - 1/2 tea spoon
Oil - 3 table spoons (preferably Gingelly Oil)
Mustard Seeds - 1/2 tea spoon
Asafetida - 1/8 tea spoon
Curry Leaves - 5
Coriander Leaves - To Garnish
Method
Soak tamarind in 1 cup of warm water for 15 minutes and extract thick pulp and set aside
Heat oil in a pan and add mustard seeds. Once the mustard seeds crackle, add the onions, ginger, garlic, curry leaves and salt. Cook until the onions turn golden
Add the tamarind juice, red chili powder, turmeric, asafetida and allow it to cook for around 10 minutes until the raw smell of tamarind goes away and oil floats on top. Add jaggery and cook until the jaggery melts. Garnish with coriander leaves.
Serve hot!
Kitchen Chronicles – Only Vegan, Kalyani's page, South Indian Cooking Series #1
Bookmarked Entries - Jacqueline from Tinned Tomatoes as host and mention Ruth from Ruth's Kitchen Experiments as founder of the challenge, Dish Name Starts with O, Dish it out - Ginger and Garlic, Lets cook Preserves, Jams and Chutneys
Hot and sour chutney looks tasty. Would be a perfect side to rotis.
ReplyDeleteVardhini
Event: Bake Fest
Really delicious, thanks for linking it to lets cook jam, preserves and chutneys.
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