This chutney is another special Andhra recipe. With all the ingredients available on most kitchen racks, this is one of those quick and possible to make ‘instantly available- fresh chutneys’.
Preparation time: 10-15 mins
Sesame seeds (Nuvvulu/Til) 100 gms
Cumin seeds (Jeelakarra/Jeera) 2 tsp
Red chillies (Endu mirchi) 12
Black gram (Uddipappu/Urad dal) 1 tsp
Mustard seeds (Aavalu/Rai) 1 tsp
Tamarind (Chintapandu/Imli) 25 gms
Pinch of Jaggery (Bellam/Gud)
Pinch of Asafoetida (Hing/inguva)
Salt to taste
The white sesame seeds are used to make this chutney. Dry roast the sesame seeds and set aside to cool.
Dry roast a tsp of cumin seeds and around 10 chillies and set aside to cool.
Soak the tamarind in 1/4th cup of water for around 10-15 mins. Alternatively, tamarind paste can also be used.
Add all the above ingredients to the blender. Add a pinch of jaggery and salt to taste , water as required and blend to a fine paste.
Heat oil in a pan/kadai, add 2 red chillies and mustard seeds and as they splutter, add a tsp of cumin seeds, black gram and pinch of asafoetida.
Season the chutney with this tempering.
The chutney is a great combo with any of the south Indian snacks-dosas, vadas and idli. A blend of sour, spice and sweet tastes, it is a great phulka supplement too. Have it with groundnut oil topped rice for the authentic Andhra taste.