Categories: Chutney

Ingredients

• 2 dry roasted jalepenos
• 2 1/2 stalks curry leaves (carbensapu) removed from stalks
• 2 T ground roasted chana dhal (khadle bele)
• 1 t dried tamarind (hulsehanu)
• 1 garlic clove
• 2 T dried coconut
• 2" onion rind (piece of single layer)
• 1/2 t mustard seeds
• 2 t vegetable oil
• - 1/4 t uru dhal
• - 2 dried red chilies
• - 1 dash asafetida (hingu)

Directions

1. Blend Jalepenos, 2 stalks Curry Leaves, Chana Dhal, Tamarind, Garlic, Coconut and Onion slice

2. Add water as needed to achieve paste consistency

3. Fry (Ogerne) mustard seeds in oil. After they pop, add red chilies, asafetida, remaining curry leaves. Add uru dhal at end.

4. Place chutney in bowl topped with Ogerne. Mix just prior to serving.

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