February 16, 2010

Ridge Guard skin chutney - 2

This is another version of Ridge guard chutney with coriander seeds.


Ridge guard skin –
Ridge guard pieces – Hand full
Coriander seeds – 2 tbsp
Urad dal – 1 tsp
Mustard seeds – ½ tsp
Cumin seeds – ½ tsp
Red chilli – 5
Green chilli – 2
Tamarind – small amla size
Garlic pod – 1
Coriander leaves – hand full
Turmeric – ¼ tsp
Oil – 1 tbsp
Salt – to taste


Peel and wash ridge guard skin and set side.

Now take a pan, add ½ tbsp of oil, when it is hot enough add red chilli whole, urad split, mustard seeds, coriander seeds, cumin seeds and sauté for 1 min on medium flame. Then add coriander leaves, tamarind, garlic, hing sand sauté till it is well cooked. And set side.

In the same pan, add remaining oil, and add ridge guard skin, ridge guard pieces, turmeric, and salt, give a nice mix cook till they become soft.

Now first put the spice mix in blender and make into a coarse powder and then add cooked skin mixture.

Make into a fine paste, adjust salt.

Serve with Hot White rice and ghee.


Pam said...

This chutney looks very flavorful and delicious.

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