I am in US- NJ, Looking for red chutney recipe for Mysore Masala. in Bombay we used to get mysore masala with red (spicy) chutney spread inside .. does anyone have a recipe for that ??
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I am in US- NJ, Looking for red chutney recipe for Mysore Masala. in Bombay we used to get mysore masala with red (spicy) chutney spread inside .. does anyone have a recipe for that ??
Onions : 4 Big ones
Red Chillies : 5 or 6 (depends on how spicy you want it).
Tamarind : a bit
Garlic (This is optional)
Salt to taste
Pour oil in a pan, and when it is heated, add red chillies and then fry the onions (and garlic). Then grind this mixture coarsely with tamarind,in a mixie. Add salt. After this, pour one tbsp oil in the pan, add mustard seeds. When it splutters, add this mixture and cook on low fire. Remove it after 5 minutes. Very tasty and spicy chutney is ready.
Refer to following thread - started by me at old hub
http://forumhub.com/southfood/20606.13.16.08.html
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MYSORE CHUTNEY
(A combination of pulses combine to make this tangy paste)
Ingredients: (Serves 4)
50 ml oil;
100 g chana dal;
25 g urad dal;
25 g red chillies;
20 g tamarind;
1 tsp (5 g) peppercorns;
2 tsp (10 g) jaggery;
1 coconut, grated;
salt to taste.
Heat oil on a tawa and roast the chana dal and urad dal till golden brown. Add the red chillies and fry for two minutes. Add tamarind, peppercorns, jaggery and grated coconut and fry for a while. When cool, grind with salt to taste to a smooth paste, adding a little water as required. Apply this chutney over the dosa while preparing Mysore dosa and spring dosa.