KARELA PEELS CHUTNEY

Ingredients:

Karela peels .... 1 bowl ( Peels of 3 small karelas)

Onion.............. 1 small

Green chillies ... 6-8

Garlic ............. 8-10 pods

Ginger ............ 1 small piece

Mint leaves ..... handful ( optional)

Curry leaves ... 1 sprig

Coriander seeds .... 1 tsp

Cumin seeds ......... 1 tsp

Chana dal ............. 1 tsp

Urad dal .............. 1 tbsp.

Tamarind ............ lemon sized

Asafoetida ........ a pinch

Red chilli powder .... 1/2 tsp

Salt .................. to taste

Jaggery ........... 1-2 tsp. ( according to your taste)

Oil ........ 4 tbsps.

Method:

1. Heat 2 tbsps. oil and fry the karela peels.

2. After 2-3 minutes add the onion and whole garlic. Stir fry for 2-3 minutes and put the curry leaves mint and tamarind lump ( no need to soak it), salt and jaggery. Stir for a minute and switch off the gas and let it cool.

2. In a different pan dry roast the dals and coriander and cumin seeds.

3. Grind the dry masala first and tip in the fried ingredients. Grind the chutney adding a very little water if required.

4. Heat 2 tbsps. oil and add asafoetida and red chilli powder. Mix it into the chutney. You may add mustard seeds also if you like. ( Add or reduce chillies according to your liking )

This stays good in the refrigerator for a few days. If you need to preserve it for a longer period, add more oil to the chutney while tempering.

This goes to the event - " CC - Roti Pachadi / Chutney

Hosted by - Srav's Culinary Concepts