This light, Karnataka-style dish is low on coconut and is mildly sweet. It works beautifully with dosas and chapattis. Made with jaggery, red chilli and tamarind, this chutney combines al flavours together making it an assured favourite.
Ingredients
Peerkangai (deskinned and cubed): 2
Tamarind: The size of a small amla
Jaggery: A teaspoon
Whole urad dal (while): One teaspoon
Green/red chillies: To taste
Salt: To taste
Hing: A small pinch
Oil: One teaspoon
Ghee and mustard: For tempering
Coriander: A small bunch
Coconut (grated): Two teaspoons
Preparation
Heat some oil in a kadai and roast the urad dal.
Once it turns a golden brown, add the green chilli, hing and tamarind, and stir.
Add the cubed peerkangai and cook on high heat for a minute.
Add the salt and jaggery and cook for two more minutes.
Add grated coconut and fresh coriander.
Cool and coarsely grind in the mixer. You’ll get a light, creamy chutney, that is sweet and tangy all at once.
Temper with mustard spluttered in ghee, and serve.
