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.
8 comments
Yum yum,tongue tickling chutney.
Very new recipe for me…….Good to be introduced to something new.
miss this chutney! love it!
I envy you Valli…it's been ages since i had chinta chiguru….i have seen it in Bangalore…chutney looks yum…
చింత చిగురు పచ్చడి తిని ఎన్ని రోజులైందో!! looks awesome Srivalli. Yummy!!
New Recipe for me….i am going to try this…
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.
Thank you everybody!