This popped up on social media one fine day and disappeared soon after. So, it’s a re-creation of what I imagined I saw in that brief fleeting time. But it went down well with the family so all was good, I presume.
Heat oil in a pan. Splutter the jeera. Add the garlic cloves and stir for a few seconds before lowering the heat.
Add the ginger and continue stirring till the garlic becomes slightly pink.
Put in the whole chillies and fry them with the garlic on low heat till they are roasted. Add the tamarind and stir for a few seconds before turning off the heat. Cool.
Tip the entire mix into the grinder jar along with the jaggery. Rinse out the pan with a bit of water and pour that in too. (The amount of water depends on how thick/thin you want your chutney). Whizz it till it’s a homogenous paste! There’s your beautiful red chatni!
Refrigerate
The chillies used depend on how spicy the chutney is to be. I used a mix of Kashmiri and Bedgi chillies. You can also de-seed the chillies to make it less spicy-hot.
