Ripened red chillies chutney

Kameswari Palanisamy
Kameswari Palanisamy @kameswari21

#GA4
#WEEK13
#CHILLI
#HYDERABADI
This chutney is a mouthwatering dish mainly made in telangana n andhra. This is the season for red ripened chillies. In all the vegetable markets you will get them selling in heaps. Am making this chutney for 1 year.

Ripened red chillies chutney

#GA4
#WEEK13
#CHILLI
#HYDERABADI
This chutney is a mouthwatering dish mainly made in telangana n andhra. This is the season for red ripened chillies. In all the vegetable markets you will get them selling in heaps. Am making this chutney for 1 year.

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Ingredients

2days
1kg
  1. 1 kgripened red chillies,
  2. 3/4th bowl approxi 200gmsalt
  3. 220gmTamarind ,
  4. 1bowloil ,
  5. 2tsp mustard seeds,
  6. 2tsp methi seeds
  7. For tadka
  8. 1tsp mustard seeds,
  9. 2tsp urad dal,
  10. 2 pinches of hing
  11. 6-7Few curry leaves

Cooking Instructions

2days
  1. 1

    Take 1kg ripened red chillies wash them n dry completely. Then remove the stem. Cut all the chillies into pieces.

  2. 2

    Take 3/4 salt in a bowl n clean tamarind. Grind chillies, salt n tamarind to a coarse paste. Grind all chillies in batches. Mix and cover it for 1 day.

  3. 3

    Roast methi and mustard seeds n after cooling make powder.

  4. 4

    Next day grind the chillies salt n tamarind paste again. This is compulsory for making tamarind soft n to mix with chillies. Take a portion of chilli paste add methi n mustard powder and grind. Take kadai and add oil n add tadka and add to the chutney.

  5. 5

    Mix tadka n after 1 hour ready to serve. Generally we have to give setting time to the chutney. Remaining chilli paste you can refrigerate. Whenever you want to have add tadka n mix. This chilli paste you can add to tomatoes n make tomato chutney too.

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Kameswari Palanisamy @kameswari21
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