| Ingredients: 1 Tablespoon(s) dry roasted sesame seeds 2 Tablespoon(s) oil, peanut 1 Tablespoon(s) black mustard seeds 2 Tablespoon(s) minced fresh curry leaves 1 Tablespoon(s) (split dried chickpeas) channa dal 1 Tablespoon(s) (split dried pigeon peas) toor dal 1 Cup(s) finely chopped onion, yellow 2 Tablespoon(s) peeled and minced ginger root 1 Tablespoon(s) minced garlic clove 1 (1-3) seeded and minced green chili 1/4 Teaspoon(s) turmeric 1 Teaspoon(s) salt 1/8 Teaspoon(s) (optional) asafoetida 2 finely chopped tomato 2 Tablespoon(s) vinegar, white |
Directions:
This bold chutney, with special seasonings from southern India, has a light crunch from the roasted dals (dried beans, peas, and lentils). Among all the other uses, this chutney pairs famously with grilled seafood. 1. Prepare the sesame seeds. Then heat the oil in a medium wok or saucepan over medium-high heat and add the mustard seeds; they should splutter upon contact with the hot oil, so lower the heat and cover the pan until the spluttering subsides. Add the curry leaves and both the dals, and stir until the dals are golden, about 30 seconds. Add the onion and cook, stirring, until golden, about 3 minutes. Add th ginger, garlic, and green chile peppers, stir 1 minute, then mix in the turmeric, salt, and asafoetida. 2. Add the tomatoes and vinegar and cook until most of the juices evaporate and the chutney is semi-thick, 7-10 minutes. (It will continue to thicken as it cools.) Transfer to a serving dish, garnish with the sesame seeds, and serve hot or cold, or store in an air-tight container in the refrigerator for up to 1 year. |
Scale this recipe[?]