Updated: Feb 27
Preparation and Cooking Time: 15 min. Ingredients: 10 Dry Red Chillies 10 Cloves Garlic Chopped 1 inch Ginger Chopped 1½ tbsp Oil ½ tsp Mustard Seeds ½ tsp Cumin Seeds ¼ tsp Asafoetida (Hing) ¼ tsp Sugar Salt to taste Method:
Soak the chillies in warm water for 6 hours. After soaking, drain and pat dry.
In the blender, add the soaked chillies, garlic, ginger, sugar and salt. Blend the chutney to a smooth texture.
In a tadka spice heating pan, heat the oil. Once hot, add the mustard seeds, cumin seeds and asafoetida.
Pour the tadka in the chutney and mix well.
Enjoy with your food or favourite snacks!
NB: Store in an airtight container in the refrigerated. Will last for 1-2 weeks in the fridge.