- Take about 15 Jalapeños clean and slice in to rounds
- small lump of Tamarind
- small lump of Jaggery or sugar if you don't have it(optinal for spicy needed)
- 1/2 tsp cumin seeds and 1 garlic.
- For seasoning:
- 4 tbsp Canola oil
- 1 tsp mustard seeds
- about 6-8 Garlic
- peeled and chopped
- few curry leaves.
In a non-stick pan,heat 1 tsp oil and fry chillies,1 garlic pod, few cilantro chopped and cumin seeds until reddish on the edges.
Take it out on a plate and cool.Add to a blender along with tamarind,salt,Jaggery and blend until smooth paste sraping the sides often. Absolutely no water added to this chutney
season it with chopped garlic pods and other seasoning ingredients and finally garnish with cilantro leaves,you can store it for 3 wks in a closed container.