"This chutney tastes really good with most of the Indian dishes, but also as a dip for raw vegetables, such as carrot sticks, celery, and bell peppers," Pratibha writes.
- 1-cup roasted chana dal
- 3-4 shallots
- 2-3 green chillies (or according to taste)
- ½ tbsp tamarind paste
- ½ tsp turmeric
- 2 tbsp fresh dessicated coconut (optional)
- ½ tbsp oil
- Salt to taste
- Water as needed
- 2 tbsp oil (it's best to use sesame seed oil, peanut oil, or clarified butter)
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1-2 dry red chillies
- 8-10 curry leaves
- Slice the onion, and fry in a little oil and keep aside. Fry the roasted chana dal in the leftover oil until very lightly browned — be careful as the dal burns easily — and keep aside. Add a little oil in the pan and fry the chillies, coconut, salt and turmeric. Now blend all the items in a blender till smooth – add water as needed. The paste should be thick and smooth. And last add the turmeric paste diluted with a little water and blended one last time. Keep aside in a bowl.
- For tempering, in a small saucepan warm up oil and add the mustard seeds, cumin seeds, dry chillies (broken in 2-3 pieces) until they start sputtering. Lastly add the curry leaves. Pour this tempering directly on the chutney. Wait for a couple of minutes and enjoy!
Contributed by Pratibha Anand in Gothenburg, Sweden, via email.
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Last modified: July 14, 2005