Red Chutney (No-Coconut)

10 mins
Serves 1
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Directions

  1. 1Heat oil in a कढ़ाई.
  2. 2Heat oil in a कढ़ाई.
  3. 3Heat oil in a कढ़ाई.
  4. 4Add mustard seeds and cumin seeds.
  5. 5Add mustard seeds and cumin seeds.
  6. 6Add mustard seeds and cumin seeds.
  7. 7Add urad dal and roast until light golden brown.
  8. 8Add urad dal and roast until light golden brown.
  9. 9Add urad dal and roast until light golden brown.
  10. 10Add garlic and ginger and sauté for one minute.
  11. 11Add garlic and ginger and sauté for one minute.
  12. 12Add garlic and ginger and sauté for one minute.
  13. 13Add four large red juicy tomatoes and salt.
  14. 14Add four large red juicy tomatoes and salt.
  15. 15Add four large red juicy tomatoes and salt.
  16. 16Cover and cook for five to six minutes until the tomatoes are completely soft.
  17. 17Cover and cook for five to six minutes until the tomatoes are completely soft.
  18. 18Cover and cook for five to six minutes until the tomatoes are completely soft.
  19. 19Add dry red chilies and tamarind (deseeded).
  20. 20Add dry red chilies and tamarind (deseeded).
  21. 21Add dry red chilies and tamarind (deseeded).
  22. 22Mix well and cook covered for one minute.
  23. 23Mix well and cook covered for one minute.
  24. 24Mix well and cook covered for one minute.
  25. 25After one minute, mix everything well.
  26. 26After one minute, mix everything well.
  27. 27After one minute, mix everything well.
  28. 28Let the mixture cool completely.
  29. 29Let the mixture cool completely.
  30. 30Let the mixture cool completely.
  31. 31Transfer the cooled mixture to a mixer grinder.
  32. 32Transfer the cooled mixture to a mixer grinder.
  33. 33Transfer the cooled mixture to a mixer grinder.
  34. 34Add a little jaggery and water, then blend until completely smooth.
  35. 35Add a little jaggery and water, then blend until completely smooth.
  36. 36Add a little jaggery and water, then blend until completely smooth.
  37. 37For the tempering, heat oil in a कढ़ाई.
  38. 38For the tempering, heat oil in a कढ़ाई.
  39. 39For the tempering, heat oil in a कढ़ाई.
  40. 40Add mustard seeds, urad dal, roasted chana dal, and asafoetida.
  41. 41Add mustard seeds, urad dal, roasted chana dal, and asafoetida.
  42. 42Add mustard seeds, urad dal, roasted chana dal, and asafoetida.
  43. 43Roast until the dals are light golden brown.
  44. 44Roast until the dals are light golden brown.
  45. 45Roast until the dals are light golden brown.
  46. 46Add dry red chilies and curry leaves and sauté for a few seconds.
  47. 47Add dry red chilies and curry leaves and sauté for a few seconds.
  48. 48Add dry red chilies and curry leaves and sauté for a few seconds.
  49. 49Add the prepared chutney to the pan with the tempering and cook for some time.
  50. 50Add the prepared chutney to the pan with the tempering and cook for some time.
  51. 51Add the prepared chutney to the pan with the tempering and cook for some time.
  52. 52Add 1/4 cup more water to adjust the consistency.
  53. 53Add 1/4 cup more water to adjust the consistency.
  54. 54Add 1/4 cup more water to adjust the consistency.
  55. 55Cook for one more minute until it lightly boils.
  56. 56Cook for one more minute until it lightly boils.
  57. 57Cook for one more minute until it lightly boils.
  58. 58Serve the chutney with idli and dosa.
  59. 59Serve the chutney with idli and dosa.
  60. 60Serve the chutney with idli and dosa.

Ingredients

  • Oil
  • Oil
  • Oil
  • Mustard seeds
  • Mustard seeds
  • Mustard seeds
  • Cumin seeds
  • Cumin seeds
  • Cumin seeds
  • Urad dal
  • Urad dal
  • Urad dal
  • Garlic
  • Garlic
  • Garlic
  • Ginger
  • Ginger
  • Ginger
  • 4 Red juicy tomatoes
  • 4 Red juicy tomatoes
  • 4 Red juicy tomatoes
  • Salt
  • Salt
  • Salt
  • Dry red chilies
  • Dry red chilies
  • Dry red chilies
  • Tamarind
  • Tamarind
  • Tamarind
  • Jaggery
  • Jaggery
  • Jaggery
  • Water
  • Water
  • Water
  • Roasted chana dal
  • Roasted chana dal
  • Roasted chana dal
  • Asafoetida
  • Asafoetida
  • Asafoetida
  • Curry leaves
  • Curry leaves
  • Curry leaves

Equipment

कढ़ाईMixer GrinderPan

Tips

  • If you don't eat garlic, you can skip it.
  • Add salt when adding tomatoes to speed up the cooking process.
  • Adjust the quantity of chilies according to your spice preference.
  • Adding jaggery balances the taste without making the chutney sweet.
  • The consistency of this chutney is thin, so add more water.
  • You can pour the tempering on top of the chutney, or cook the chutney with the tempering for enhanced flavor.