• How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes

Chilli Chutney

10 – Walnuts
Lemon, to taste
Salt to taste
1 tbsp – Vegetable Oil
1 tsp – Tamarind paste
For mixture:
1 tsp – Dry methi leaves
1 pinch – Turmeric
1 pinch – Hing
1 bunch – Coriander leaves
200 g – Green Chillies
Water, enough to help grind these into a paste
2 tsp – Red Chilli Powder
2 tsp – White Pepper
1 tsp – Chopped Ginger
4 – cloves garlic
Directions
In a blender grind mixture adding enough water to make a puree.
In a dry grinder, grind walnut into a nice paste.
In a large flat bottom pan, add oil on 1 side and mashed walnut on the other side.
Once you smell the aroma of the walnuts, add the ground paste (mixture) on to the pan.
Add Tamarind paste.
Let the puree thicken for 10 minutes and turn off the heat.
Once cool, add Lemon juice and salt as required and mix well.