CHUTNEY WITHOUT COCONUT
Red jalapenos, I was introduced to these after coming to Singapore. Though I have seen this in the vegetable section, I never picked it up because I don’t have any idea what to make with this red jalapeno. One day, when my friend told me that she had made chutney with red jalapenos, she also gave me some to taste. As the taste and the recipe sounded nice, I made it the next week and had it with Idli . Red jalapenos can be replaced with a red bell pepper, too. Check out my
- Peanut tomato chutney
- Paneer pepper gravy
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METHOD:
- In a pan, add oil and throw in the urad dal, red chilli, roughly chopped onion, and roughly chopped jalapenos. Saute till the dal turns golden brown, saute in a medium flame.
- Switch off the flame and add tamarind and salt. Allow this to cool.
- When it is completely cool, grind it ina mixer into a smooth paste by adding a little water while grinding.
- Transfer it to a bowl and temper with mustard seeds and curry leaves.
- Serve with hot idlis| dosa. Even this will taste nice with chapatis too.
NOTE:
- Urad dal can be replaced with channa dal too.
- You can add garlic while sauteing to enhance the flavor.
- Curry leaves, or coriander leaves, can be added while grinding to give more taste.
Red jalepeno chutney
Ingredients
- 2 red jalepenos
- 1 onion
- 2 tbsp urad dal
- 2-3 red chili
- Tiny piece tamarind
- 3 tsp oil
- ½ tsp mustard seeds
- Salt a needed
- Curry leaves few
Instructions
- In a pan, add oil and throw in the urad dal, red chilli, roughly chopped onion, and roughly chopped jalapenos. Saute till the dal turns golden brown, saute in a medium flame.
- Switch off the flame and add tamarind and salt. Allow this to cool.
- When it is completely cool, grind it ina mixer into a smooth paste by adding a little water while grinding.
- Transfer it to a bowl and temper with mustard seeds and curry leaves.
- Serve with hot idlis| dosa. Even this will taste nice with chapatis too.
