Gurellu Chutney

Cuisines

Best for

Recipe

Ingredients

1/2 cup	niger seeds (gurellu)
1/4 cup	peanuts
4	dry red chilies
1 tablespoon	tamarind pulp
1 teaspoon	jaggery
—	salt to taste
2 tablespoons	oil
1 teaspoon	mustard seeds
1 pinch	asafoetida
5-6	curry leaves
1 cup	water

Instructions

1. 1 Dry roast the niger seeds on medium heat until they start to pop, then set aside to cool.
2. 2 In the same pan, dry roast the peanuts until golden brown and set aside to cool.
3. 3 In a blender, combine the roasted niger seeds, peanuts, dry red chilies, tamarind pulp, jaggery, and salt.
4. 4 Add water gradually to the blender and grind the mixture to a smooth paste.
5. 5 Heat oil in a pan and add mustard seeds. Once they splutter, add asafoetida and curry leaves.
6. 6 Pour the prepared chutney paste into the pan and cook for 5-7 minutes on low heat, stirring occasionally.
7. 7 Adjust the consistency with water if needed and cook for an additional 2 minutes.
8. 8 Remove from heat and let it cool slightly before serving.