- Jaggery – 1 tbsp.
- Mustard seeds – 1 tsp
- Urad dal – 1 tsp
- Dry red chillies – 3
- Curry leaves – 3 sprigs
- Mango ginger ( Chopped )- 3 tbsp
- Raw tamarind ( Chopped ) – 1 cup.
- Sesame oil as required.
- Salt to taste.
- Heat sesame oil in a pan, add dry red chillies, chopped mango ginger , raw tamarind and sauté. Set aside to cool
- Grind to a coarse paste.
In the same pan, add mustard seeds, urad dal, red chillies, curry leaves, hing, salt and jaggery.
- Cook well for about 4 – 5 minutes, switch off the flame, add chopped raw tamarind mix . Grind to get a chutney of smooth consistency and serve it with rice or rice flour pathiri.
Recipe contributed by Hazeena Seyad:
A self taught passionate cook whose life is food and cooking. She started cooking at a young age of 14. With the encouragement given by her family, she began, sauté, fry n bake and started her own cooking classes. These classes feature regional cuisines from all over the world which she gets an over whelming response. Apart from conducting cooking classes Hazeena, keeps herself busy sharing recipes on her web site Sauté Fry n Bake, She recently launched her book showcasing Ravuthar cuisine.