Jalapeno Chutney - For the rice

This is the recipe of  jalapeno chutney which I like to mix with plain steamed rice with a little ghee.
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.