Few things to keep in mind before starting:
- This chutney recipe is a bit different as it has a crunch of the tempering powder prepared in it.
- I have skipped red chilli powder in my preparation as I was preparing it for my kids. You may add or skip it as per your choice.
- Garlic – 4 to 6 cloves
- Peanuts (roasted) – 1/2 cup
- Tamarind juice – 1/4 cup
- Red chilli powder (deghi mirch) – 1 tbsp (optional)
- Whole dry red chilli – 2
- Ginger – 1 inch piece
- Jaggery – 1/2 inch piece
- Mustard seeds – 1/2 tsp
- Cumin seeds – 1/4 tsp
- Urad dal – 2 tbsp
- Curry leaves – a few
- Salt – to taste
- Oil – 2 tbsp
- Asafoetida powder – a pinch
- Heat 1 tbsp oil a pan. Add garlic cloves and saute them. Then add roasted peanuts and saute them too for a minute. Switch off the flame and add chilli powder(optional), tamarind juice, ginger, jaggery & salt. Mix and grind these along with water to a pouring consistency.
- For tempering, heat 1 tbsp oil in a pan. Saute whole red chillies and remove them and keep these aside to garnish. Now add mustard seeds to hot oil in same pan. As soon as they splutter, put the flame to low, add cumin seeds, urad dal, curry leaves & asafoetida powder. Saute these on low flame till the dal becomes golden brown. Switch off the flame and let it cool down to room temperature.
- Grind the tempering to a coarse powder.
- Mix this tempering powder to the ground chutney, garnish it with fried whole red chillies & curry leaves and enjoy.
‘Cooking for our loved ones with love!’