Mustard Chutney

This is hot and spicy chutney in my amma’s kaivannam. If you want to keep chutney for long days, you can go with this. Only thing you need to do keep it in air tight container. It won’t be spoil immediately.

This goes very well with idli and dosa…

Ingredients

Mustard Seeds – 1 tsp

Dry Red Chilli – 10

Hing (Small Pieces) – ¼ tsp

Salt to Taste

Tamarind – small sized ball

Jaggery Powder – ½ tsp

Oil – 2 tsp

To Temper

Curry Leaves – few

Chopped Coriander Leaves – few

Sesame Oil – 5 to 6

Method

In a pan, heat oil. Add hing and dry red chilli. Let it be for few seconds. Now take it out, and then keep it aside.

In that same pan, add another tsp of oil and heat it. Then add mustard seeds and sauté it for few min. Switch off the flame.

Add the tamarind ball in to this pan. Let it cool down completely. 

In a blender add sautéed hing, red chilli, mustard seeds, salt, tamarind, jaggery and grind it as fine paste.

In a pan, heat sesame oil. Then add curry leaves, coriander leaves let it be for few sec. Then add the ground paste of mustard and cook it for 2 to 3 min. 

Then switch off the flame. Serve with hot idli/dosa.