This is again one of those chutneys that can stay for long. And I tasted it with both Dosa and Idli, it tastes great. We made a huge batch and stocked in fridge, we just took how much ever we wanted and sauteed in oil before we used. It makes a great side dish when you run out of ideas for chutneys.
Chinta Chiguru Chutney
Ingredients Needed:
Dry Powder:
Dry Red Chili - 10 - 12 nos
Methi Seeds - 1 tsp
Mustard - 1 tsp
Cumin Seeds / Jeera - 3/4 tsp
Dry roast all the ingredients and allow to cool. Then grind the seeds along with red chilies to a fine powder.
Chinta Chiguru - 1 cup
Wash and dry the leaves. Then dry roast till its completely dry.
Garlic - 6 - 7 cloves
Tamarind - lemon size
Salt to taste
Combine everything in mixer and grind to a fine paste.
Tempering
Mustard Seeds - 1/4 tsp
Dry Red Chilies -2
Garlic - 2 cloves
Curry leaves few
Oil - 1/4 cup
Transfer the ground paste to a bowl. Heat a pan with oil, temper with mustard, red chilies, chopped garlic, curry leaves, Add the ground paste to the hot oil and cook for a while till the raw smell leaves.
Notes:
This tastes more like a pickle and can be served with Dosa, steaming Rice.
Priya says
Yum yum,tongue tickling chutney.
Alpana says
Very new recipe for me.......Good to be introduced to something new.
Smitha says
miss this chutney! love it!
Lubna Karim says
I envy you Valli...it's been ages since i had chinta chiguru....i have seen it in Bangalore...chutney looks yum...
Uma says
చింత చిగురు పచ్చడి తిని ఎన్ని రోజులైందో!! looks awesome Srivalli. Yummy!!
bhavna says
New Recipe for me....i am going to try this...
Jayashree says
Though I grew up in a home with tamarind trees in it, I have never seen the leaves being used for cooking. Interesting and unique recipe.
Srivalli says
Thank you everybody!