Ingredients
1 tsp - oil
1 tsp coriander seeds
pinch of Methi/Fenugreek seeds
1/2 tsp Cumin seeds
1.5 Nos - dry chili
4 -Garlic pods
1 onion medium size
1 - Tomato medium size, cut it into small size
1/4 inch tamarind
1/4 inch tamarind
1/2 tsp - Salt
oil
mustard
curry leaves
Preparation
oil
mustard
curry leaves
Preparation
Take pan , add oil +dry chili + coriander seeds + fenugreek seeds + garlic + onion (fry it until raw smells goes away) +tomato (fry till the skin smashed) +tamarind. switch off the flame.
Once the heat reduces, transfer the ingredients from the pan to a mixer, and grind it along with salt and water, and transfer it into bowl
Take Pan, add oil+ mustard seeds and curry leaves , let it splutter then add the seasoning to the chutney mix it well.
Once the heat reduces, transfer the ingredients from the pan to a mixer, and grind it along with salt and water, and transfer it into bowl
Take Pan, add oil+ mustard seeds and curry leaves , let it splutter then add the seasoning to the chutney mix it well.