Leeks Chutney Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and add mustard seeds, urad dal, and dried red chilies. Saute until the dal turns golden brown.
• STEP 2.Add chopped leeks and saute until they are cooked and soft.
• STEP 3.Add grated coconut, tamarind pulp, salt, and saute for a minute.
• STEP 4.Allow the mixture to cool and then grind it to a smooth paste.
• STEP 5.Heat oil in a pan and add mustard seeds, curry leaves, and hing. Saute for a minute.
• STEP 6.Pour the tempering over the ground chutney and mix well.
• STEP 7.Serve with dosa, idli, or rice.

Cooking Tips

• Choose fresh and tender leeks for better taste.
• You can adjust the spice levels by adding or reducing the number of dried red chilies.
• If you prefer a tangier taste, you can add a little more tamarind pulp.
• Store the chutney in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• Leeks Chutney tastes best when served fresh.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the chutney before serving and adjust the consistency with water if needed.