How to make it

  • Heat 1 tbsp oil in the pan and saute onion till translucent.
  • Add dried chillies, ginger, garlic and tamarind pulp. Don't fry more than 30 sec now.
  • Add sufficient water and ground to a nearly fine paste.
  • In a pan, heat 1/2 tbsp oil. Splutter mustard and cumin seeds. Add curry leaves. (don't allow it to darken) Add this immediately to the ground paste.
  • Chutney is ready to be served. Garnish with cilantro.
  • (Chutneys cannot be eaten as such. There are certain Indian dishes like Idli, Dosa etc [which can be prepared in their respective pans] to which chutney can be used as side-dish)

Reviews & Comments 1

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    " It was excellent "
    notyourmomma ate it and said...
    I love chutney in any variety.
    Was this review helpful? Yes Flag

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