• 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

Red chilli and onion chutney

2 – onion, medium, chopped into slices
1 – tomato, big
5 – dry red chillies
1 tsp – dhania seeds
1/4 tsp – jeera
5 – garlic cloves
Salt
1/4 tsp – mustard seeds
8 – curry leaves
1/2 tbsp – oil
1/2 tsp – tamarind paste,(optional)
Directions
Dry fry red chillies, dhania seeds and jeera; keep aside.
In a pan heat 1 tsp of oil, sauté chopped onion for a min, add chopped tomato and sauté for another minute.
Grind the above ingredients along with garlic & salt (add tamarind paste while grinding) into a fine paste.
Heat remaining oil in a kadai, add the mustard seeds & curry leaves
Allow the seeds to splutter, add the chutney paste to the tempering.
Cook on low heat for 1 minute; add chopped coriander, mix & remove.