Red Chutney Recipe
- Mash daal (White lentil) 4 tbs
- Bhunay chanay (Roasted grams) 4 tbs
- Sabut dhania (Coriander seeds) 2 tbs
- Sabut lal mirch (Button red chillies) 14-15
- Sukhi lal mirch (Dried red chillies) 7-8
- Imli (Dried tamarind) deseeded 1 & ½ tbs
- Khopra (Desiccated coconut) ¾ Cup
- Kashmiri lal mirch (Kashmiri red chillies) 2-3
- Curry patta (Curry leaves) 15-18
- Himalayan pink salt 1 tsp or to taste
Directions:
- In a frying pan,add white lentil & dry roast on low flame for 4-5 minutes.
- Add roasted grams,coriander seeds,button red chillies,dried red chillies,dried tamarind,desiccated coconut,Kashmiri red chillies,curry leaves,mix well & dry roast on low flame until fragrant (3-4 minutes).
- Let it cool.
- In grinding mill,add roasted spices,pink salt & grind well to make a fine powder (Yield: 200g approx.).
- Can be stored in a dry & clean air tight jar for up to 1 month (Shelf life).
- How to use Chutney powder to make Red Chutney in seconds:
- In a bowl,add 4 tbs of prepared red chutney powder,hot water & mix well.
- Serve with fried items!