Spicey?️ Tangy? Chutney Alert ⚠️
We are a chutney-loving family and there are always a couple of varieties available in our fridge. Eat it with roti/parathas or rice, chutney enhances the flavor of food. I keep experimenting with different flavors and keep looking for different recipes on the net. Just a few days ago, I came across a chutney made of kokum and I instantly decided to give it a try. Although there were a few ingredients missing in my pantry so I gave a twist to this recipe with whatever was available at my place.
Garcinia indica, popularly known as Kokam, is a rich anti-oxidant. If you haven’t tried the drink from this then do give it a try, it tastes absolutely delicious and contains vitamin A, vitamin B3, vitamin C, folic acid, calcium, iron, potassium, magnesium, manganese, and zinc.
Okay, so this one is pure “whatever is available” at home chutney that I made and it turned out lip-smackingly good ? try it and let me know if you enjoyed it too.
? Red Whole Chili
? Curry leaves
? Mustard Seed
? Tomato Ketchup
Measurements: Garlic: A cup of peeled Garlic and 6 whole red chilies soaked in warm water. 2 small onions and 2 tablespoons of ketchup.
I have eyeballed the Ingredients however, you can easily increase or decrease the quantity of chili as per your taste. This can be used as a sauce as well if you want to make fried rice or spaghetti. Soak the red whole chili in warm water. Heat a teaspoon of oil in a pan, add garlic cloves and chopped onion. cook a little and then cool it completely.
Take a mixer and add the soaked chili, cooked garlic cloves, and onion, a handful of kokum/ imli (tamarind) pulp. Grind it well. Heat teaspoon of oil and once the oil is hot add tadka. Hing, mustard seeds, and curry leaves. Add the prepared paste, salt as per your taste and let it cook for 2 to 3 minutes. Add ketchup and give it a good mix.
Ta-da! Enjoy with pakoras, momos, chaats, or anything you wish to eat it with.
Stays fresh for good 15 days ♥️
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