• 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

Tindli chutney

250g – tindli (you can also include tindli which turned red), cut into four
5 – green chillies, pricked with needle
1/4 tsp – cumin
5 – peeled garlic cloves
Salt
1 tbsp – oil
1 medium – onion, chopped fine
1 tsp – tamarind paste
5 – curry leaves
Mustard seeds to temper
1 – small red chilli
2 tsp – chopped coriander leaves
Directions
In a pan heat the oil on a medium heat and fry the chillies, cumin and tindli until just before they become soft.
Add salt, tamarind paste, garlic.
Remove from the heat and grind into a fine paste and leave to one side.
Heat the remaining oil, add mustard seeds, red chilli and curry leaves.
Once the seeds start crackle, add onions and fry till they become soft.
Add the ground paste and mix well.
Sprinkle the coriander leaves and remove.