Ingredients:

• 10 bajji chillies (Long and big)
• 6 Garlic (Peeled)
• 1 tsp – Jeera
• 2 tbsp – til (Dry fried and powdered)
• Salt
• 1 tbsp – chopped coriander
• 2 tbsp – oil
• 1/2 tsp – Mustard Seeds
• 1 small Onion (Sliced)
• 6 curry, leaves
• 1 Red Chilli
• 1 tsp – Tamarind paste
• 1 tsp – Jaggery

Method:

1. Prick the chillies and fry them in a tsp of oil, along with jeera and coriander leaves.
2. Combine the above with tamarind, garlic and salt. Prepare a coarse paste.
3. Add til powder, jaggery and little water. Grind roughly for few seconds and remove.
4. Heat remaining oil and add hing, red chilli, mustard and curry leaves. Fry till the mustard crackles. Add sliced onion fry till it turns soft.
5. Add this to prepared chutney and mix well. Serve the chutney with idli/,dosa/even hot plain rice along with desi ghee.

Recipe courtesy of Uma Devi Ramachandra