Recipe by Fathima Mahomed
Pic credit by Fathima Mahomed
1 cup washed fresh curry leaves (reserve a few fresh leaves for braise)1 cup fresh dhania (coriander)1 bunch fresh mint 1 ball fresh garlic peeledSeasonings salt 4 red bird eye chillies 2 green chilies1 teaspoon oil1 teaspoon crushed jeera 1 teaspoon mustard seed ¼ cup vinegar /lemon juice ¼ cup red tamarind ¼ cup water
In a blender add curry leaves, fresh dhania (coriander), mint, garlic, red bird eye chillies, green chillies, salt, lemon/vinegar and blend to purée.
In the meantime soak red tamarind in water, remove the pit or any loose skins from the tamarind.Add this to the liquidized mixture. A quick blend combind to a fine texture.
In a small frying pan, do a braise with heated oil, crushed jeeru (cumin), mustard seeds and the reserved fresh curry leaves, once its starts crackling, remove and pour into the liquidized chutney.Stir, cool, bottle, label and refrigerate.
Ideal with savouries/dips.
Bon appetite ❤️Shu-Hani ❤️
INFO & TIPS
Ideal for savouries and dips
10 Apr 2022
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