Need To Have
- Washed And Chopped Coriander - 2 cups
- Chopped Ginger - 1/4 cup
- Dried Red Chillis - 4
- Tamarind - lemon size ball
- Mustard Seeds - 1/2 teaspoon
- Asafoetida - 1/4 teaspoon
- Fenugreek Seed Powder - 1/2 teaspoon
- Jaggery - 1 teaspoon
Soak the tamarind in warm water to make it soft. Grind together the coriander leaves, ginger, soaked tamarind and red chillies with salt.
Heat oil, add the mustard seeds, once it stops spluttering, add the ground paste, jaggery, keep cooking till the oil leaves the sides and it comes to a jam consistency. Now, add the fenugreek seed powder, mix well for another 5 mins, remove, cool it and store it.
Sending it to Priya's Now Serving for the The Big Chutney Chow Down event.
My red chillies are very hot, use more if needed.
If you add more oil, it can stay outside for a longer time, usually in the store bought ones, you'll see the oil floating on the top. I don't use so much oil, so I keep it in the fridge.
I forgot about the jaggery, only after reading a comment, I remembered it.