Pepper chutney
This chutney can be served as a dip along with grilled meat or fish or even to stuff fish like racheado. Or top it over boiled eggs. You could also use it as a marinade for chicken roast.
Ingredients :
Pepper corns : 2 tsp
Dry spicy red chilies (Goan) : 4 - 5
Ginger : 1 inch piece
Garlic (Indian) : 15 cloves
Tamarind : 1 lemon size ball
Procedure :
Clean the tamarind and soak it in very little water. Separate the garlic cloves (unpeeled) and soak them in water for 15 minutes. Deseed the chilies and cut them into small pieces, then grind all the three together along with sliced ginger to make a rough chutney.
Crush the pepper using a mortar and pestle or pepper mill.
Heat oil in a pan and tranfer the paste into it along with the crushed pepper and mix it well.
Cook the paste over low heat for 5 to 10 minutes.
You can store it in the refrigerator for a week or two.
🙏 Thank you for viewing 🙏
Related recipes:
Comments
Post a Comment