INGREDIENTS:
1. ONION - 1 1/2 (CHOPPED)
2. GARLIC - 4 CLOVES
3. RED CHILLIES - 8
4. TAMARIND - CHERRY SIZE
5. POWDERED JAGGERY - 1/2 TSP
6. SALT - ACC. TO YOUR TASTE
7. TURMERIC POWDER - 1/4 TSP
8. OIL - 3 TBSP
METHOD:
1. HEAT OIL IN A KADAI . ADD ONIONS, GARLIC, RED CHILLIES, TAMARIND, TURMERIC POWDER . FRY TILL THE ONIONS ARE COOKED . LET IT COOL .
2. GRIND THE ABOVE FRIED INGREDIENTS WITH JAGGERY AND SALT IN A MIXER GRINDER .
THE CHUTNEY IS READY AND IT CAN BE SERVED WITH IDLY OR DOSA .
1. ONION - 1 1/2 (CHOPPED)
2. GARLIC - 4 CLOVES
3. RED CHILLIES - 8
4. TAMARIND - CHERRY SIZE
5. POWDERED JAGGERY - 1/2 TSP
6. SALT - ACC. TO YOUR TASTE
7. TURMERIC POWDER - 1/4 TSP
8. OIL - 3 TBSP
METHOD:
1. HEAT OIL IN A KADAI . ADD ONIONS, GARLIC, RED CHILLIES, TAMARIND, TURMERIC POWDER . FRY TILL THE ONIONS ARE COOKED . LET IT COOL .
2. GRIND THE ABOVE FRIED INGREDIENTS WITH JAGGERY AND SALT IN A MIXER GRINDER .
THE CHUTNEY IS READY AND IT CAN BE SERVED WITH IDLY OR DOSA .
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