Red chutny Recipe

Cooking Directions

• STEP 1.Soak the dried red chilies and tamarind in warm water for 15 minutes.
• STEP 2.In a blender, add the soaked red chilies, tamarind, garlic cloves, salt, and a pinch of sugar.
• STEP 3.Blend until you get a smooth paste. If needed, add a little water to adjust the consistency.
• STEP 4.Heat oil in a pan and add mustard seeds. Once they start spluttering, add curry leaves and saut茅 for a few seconds.
• STEP 5.Add the blended chutney paste to the pan and cook for 2-3 minutes, stirring continuously.
• STEP 6.Remove from heat and let the chutney cool down before transferring it to a jar.
• STEP 7.Store the red chutney in the refrigerator and it will stay fresh for up to a week.

Cooking Tips

• Adjust the spiciness of the chutney by adding more or fewer red chilies according to your preference.
• You can also add a small piece of jaggery or sugar to balance the flavors if the chutney is too tangy.
• For a smoky flavor, you can roast the red chilies before soaking them in water.

Storage and Serving

• Store the red chutney in an airtight container in the refrigerator.
• Serve the chutney as a dip with snacks like samosas, pakoras, or dosas.
• You can also use it as a spread in sandwiches or wraps for an extra kick of flavor.