There is another recipe of jalapeno chutney with mint which I use as dip or spread. I will blog the recipe of that soon.
Ingredients:
- Jalapenos - 8-10
- Tamarind Extract - 2 tbsp ( 1/2 tsp if using pulp )
- Garlic Pods - 3
- Cilantro - 2 springs
- Turmeric Powder - 2 pinches
- Salt - to taste
- Sugar - very little, say, 1/4 tsp
- Oil - 1 tbsp
For Tempering:
- Oil - 1 tbsp
- Mustard Seeds - 1/4 tsp
- Urad Dal - 1/2 tsp
- Curry Leaves - 3-5
- Red Chili, whole - 1 ( optional )
- Hing - a pinch
Directions:
- Chop Jalapenos. U can remove the seeds if you do not want it spicy.
- Heat 1 tbsp of oil in a pan and fry the chopped jalapenos. Fry till they look cooked and let it cool.
- Grind fried jalapenos, cilantro, garlic, tamarind extract, turmeric, salt and sugar all together till paste.
- Remove it in a bowl. Now temper the chutney.
- Heat oil and splutter mustard seeds, add urad dal and roast till reddish. Add red chili, curry leaves, hing. Pour this over the chutney and give it a good mix.
- Adjust salt.
- Serve it with plain steamed rice with a little ghee. I like to mix it in the rice and eat. You can serve with chapati as well.
