Laal Mirch ki Chutney

I know its been a while I have posted.  I have been busy with my brother’s wedding so didn’t get a chance to make anything. Everything went well which is what we all want.  Had loads of food and sweets.  Trying to get back on track after all the cleaning and organizing.  Today I am bringing a simple, easy and delicious condiment which my mom always keeps handy, Laal Mirch ki Chutney.

DSC_3925 copyThis has been on my mind of a good few years but haven’t had a chance.    It goes well with anything and everything.


I am sure there are so many versions of the chutney, but this is a little different.  I enjoyed it with my plain, karela aloo ki subzi along with Laal Mirch ki Chutney.  It was so yummy….I can’t tell you how much I enjoyed.  May be because its been a while I made proper dinner.   Lets not make you wait too long and proceed to the recipe.

Ingredients:

  • 2 whole garlic, chopped
  • 1 medium onion
  • 1.5 cup tamarind pulp
  • 2-3 tsp mustard seeds
  • salt to taste
  • 5 tbsp red chili powder or to taste
  • 1 tbsp paprika
  • 2 tbsp oil

Directions:

First of peel the garlic and onion.  Chop them separately and set aside.

DSC_3919 In a frying pan or kadhai, add the oil.   Let it heat and then add mustard seeds.  After the seeds splutter, add garlic and saute for a couple of minutes.  Now add onion and saute until brown on medium  heat.

DSC_3918

DSC_3920At this time add red chili powder, paprika and salt. Mix well.  Then add the tamarind pulp along with a little water if needed.  Let it cook for a good minutes until the mixture is not very runny.

FullSizeRender-6

IMG_2837Store it in the air container in the fridge.  Should be good for 3-4 weeks.  Do not use any wet spoon to take the chutney out.

DSC_3923 copyEnjoy it with daal chaawal, roti, paratha or anything of your choice.

IMG_2845If you like the recipe, please comment below after you give it a try and share it on Facebook.  Would like to hear from you. Your comments, likes, dislikes, matters to me. Thank you for stopping by!!

Happy Cooking!!!

Laal Mirch ki Chutney
 
Prep time
Cook time
Total time
 
Try this all star Laal Mirch ki Chutney as a condiment to anything and everything.
Author:
Recipe type: Pickles & Chutney
Cuisine: Indian
Serves: 1 bottle
Ingredients
  • 2 whole garlic, chopped
  • 1 medium onion
  • 1.5 cup tamarind pulp
  • 2-3 tsp mustard seeds
  • salt to taste
  • 5 tbsp red chili powder or to taste
  • 1 tbsp paprika
  • 2 tbsp oil
Instructions
  1. First of peel the garlic and onion. Chop them separately and set aside.
  2. In a frying pan or kadhai, add the oil. Let it heat and then add mustard seeds. After the seeds splutter, add garlic and saute for a couple of minutes. Now add onion and saute until brown on medium heat.
  3. At this time add red chili powder, paprika and salt. Mix well. Then add the tamarind pulp along with a little water if needed. Let it cook for a good minutes until the mixture is not very runny.
  4. Store it in the air container in the fridge. Should be good for 3-4 weeks. Do not use any wet spoon to take the chutney out.
  5. Enjoy it with daal chaawal, roti, paratha or anything of your choice.

 

 

 

 

 

 

 

Comments

comments

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

%d bloggers like this: