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Kitchen Tricks
- Use fresh tamarind paste for the best tangy flavor.
- Fry the onions slowly until golden brown to bring out their natural sweetness.
- Adjust the chili amount to suit your heat preference.
Ingredients 0/13
Why This Dish Is Worth Trying
Step 1
Heat a teaspoon of oil in a pan. Toss in the cumin and coriander seeds, then add the red chili peppers and fry everything for about a minute until fragrant. Next, add the chopped onion and cook it gently until it becomes soft and translucent, which usually takes around 3 to 5 minutes. Stir in the garlic and sauté for another minute until it starts to change color. Then, add the tomato and cook until it’s nice and soft, about 3 minutes.
Step 2
Now, mix in the tamarind paste and turmeric powder, stirring well to combine. Let it cook for another minute before taking the pan off the heat and allowing the mixture to cool completely.
Step 3
Once cooled, transfer everything to a blender. Add salt to taste and a little water to help it blend smoothly into a paste.
Step 4
Finally, heat the remaining teaspoon of oil in a small pan and add the mustard seeds and curry leaves. Cook until they start to pop and sizzle, then pour this tempering over your chutney. Give it a good stir, and it’s ready to enjoy!
