Chutney & Pickle Recipes

Coriander 1 bunch
Red chili powder 3 tsp
Tamarind paste 1 tsp
Asafoetida 1/4 tsp
Mustard seed 1 tsp
Fenugreek seeds1 tsp
Sesame oil 1/4 cup
Salt

• Fry fenugreek seeds in the pan without oil and grind it coarsely.

• Keep it aside.

• Wash and clean the coriander leaves.

• Take a bowl and add coriander leaves, tamarind paste, red chili powder, salt.

• Blend all these items in the blender.

• Heat the pan with oil and fry mustard seed and add blended coriandermix well.

• Add fenugreek powder and asafoetida. stir continuously and cook in medium heat until the oil starts to separates.

• Store in refrigerator.

• Serve with Idly or Dosa.