Red Chutney

1. 1

   Step 1

   • a.Sauté the Chutney Base
   • b.Heat 2 tbsp of sesame oil in a pan over medium heat.
   • c.Add 1 tbsp chana dal and 1 tbsp (3 tsp) of urad dal. Sauté for 1-2 minutes until they turn light golden and aromatic.
   • d.Add the dried red chilies and roughly chopped garlic cloves. Sauté for another minute until the chilies puff up slightly and are fragrant.
   • e.Add the chopped onion and cook until translucent, which should take about 3-4 minutes.
   • f.Add the chopped tomatoes and a pinch of salt. Cook for 4-5 minutes, stirring occasionally, until the tomatoes become soft and mushy.
   • g.Turn off the heat and allow the mixture to cool down completely. This is crucial for the right texture and to prevent steam buildup in the grinder.
2. 2

   Step 2

   • a.Grind to a Smooth Paste
   • b.Transfer the cooled mixture to a high-speed blender or grinder jar.
   • c.Add the tamarind paste, optional jaggery, and the remaining salt.
   • d.Grind to a smooth paste. Add 2-3 tablespoons of water at a time, only as needed, to facilitate grinding and achieve a thick consistency.
3. 3

   Step 3

   • a.Prepare the Tempering (Tadka)
   • b.Heat the remaining 1 tbsp of sesame oil in a small tadka pan over medium heat.
   • c.Once the oil is hot, add the mustard seeds and let them splutter completely.
   • d.Add the remaining 1/2 tsp of urad dal and fry until it turns golden brown.
   • e.Add the curry leaves and hing. Be careful as the leaves will crackle. Sauté for a few seconds until the leaves are crisp.
4. 4

   Step 4

   • a.Combine and Serve
   • b.Pour the hot tempering over the ground chutney in the serving bowl.
   • c.Mix well to combine. Your authentic Red Chutney is ready to be served.
   • d.Serve as a side with hot idlis, crispy dosas, uttapam, or even vada.

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