Tangy Kempu chutney from South India
This deep red chutney makes for a delicious and vibrant dip
| PREP TIME | 20 m |
|---|---|
| COOK TIME | 20m |
| SERVES | 4 |
10 dry red chillies
1 onion, roughly chopped
2 tsp jaggery
Small marble-sized ball of tamarind
½ tspn cumin seeds
2 coriander stalks, roughly chopped
4 garlic cloves
Salt as needed
1 tablespoon oil
¼ tspn mustard seeds
In a small pot with enough water, add 10 dry red chillies and boil for three to four minutes.
Cover and keep it aside for ten minutes, until they are soft.
Meanwhile heat ½ teaspoon of oil in a pan and add 1 onion, roughly chopped.
Fry on low flame until the onions are translucent.
Remove from the heat and let it cool.
In a blender, add the soaked red chillies, roasted onions, four to five garlic cloves, two stalks of coriander leaves roughly chopped, a small marble-sized ball of tamarind, two teaspoons of jaggery and salt as needed.
Pulse a few times until the ingredients are coarsely ground, sprinkle some water if needed.
Grind into a not so smooth paste and remove into a bowl.
In a small pan heat one tablespoon oil and once hot, add ¼ teaspoon mustard seeds.
As they crackle, remove from heat.
Immediately add it to the chutney and mix well before serving.
Tell us about your favourite dishes or recipes at food@gulfnews.com