Hagalkai Mavinkai Gojju | Bittergourd (Karela) & Raw Mango Curry Recipe [Video]

Hagalkai Mavinkai Gojju with step by step video instructions. Hagalkai Mavinkai Gojju is a curry made from bittergourd or karela and raw mangoes. This summer curry is a melting bowl of flavors, it is bitter, sweet, sour and spicy. Hagalkai Mavinkai Gojju tastes best with rice. This curry suits a vegan or plant based diet, gluten free diet and a Jain diet. 

In a hurry? Jump to Video or Jump to Recipe

I first posted this recipe 5 years ago, in June 2015. I remember my mom was in Bangalore and we had gone vegetable shopping with her. She had gotten very excited looking at the Amtekai or Ambada (Hogplums), that were available in abundance at the vegetable shop. We had already picked up the bittergourd or karela or hagalkai and were thinking of the pairing up with the amtekai, when she felt raw mango would be a better accompaniment. So we picked up raw mangoes and bittergourd and came home and made this Gojju. Since then, I make this curry at least once every summer.

What is a Gojju?

Gojju is a curry from Karnataka that is usually sweet and sour. It has tamarind added for sourness and jaggery for sweetness. It may or may not have a coconut base.

Hagalkai Mavinkai Gojju is made using Bittergourd or Karela, that brings a hint of bitterness to the curry, the raw mangoes bring in the sourness, jaggery is added for sweetness and red chillies for the heat.

The prep...

This Gojju can convert a Karela hater. The way in which the karela is cooked brings down the bitterness to such low levels that it is no more unpleasant. The karela is peeled, cored and then salted and left aside for the bitterness to flow out. This can be done days in advance. The salted karela can be kept in the fridge for almost a week. Remove it out when you are ready to cook. The salted karela is squeezed so that the bitter juices are extracted and then can be discarded. Soaking them in water and then squeezing makes it easier to remove the juices.

The squeezed karela is then boiled until it is cooked, the water is discarded. This step removes the more of that bitterness.

The flavors...

The remaining bitterness is balanced with the sourness of the raw mangoes. If the mangoes are not sour enough on their own, use tamarind juice. As mentioned above, the curry tastes good with any sour fruit like amtekai. So if you have any local sour fruit, you can use that.

Jaggery is added for sweetness. Use sugar if you don't have jaggery.

The Gojju has a base of coconut, rice, and lentils along with the spices. The toasted rice and urad dal help thicken the curry. Coconut further helps in mellowing down the strong flavor of the bittergourd or karela.

Hagalkai Mavinkai Gojju tastes best with rice, but if you make a thicker consistency, it can be enjoyed with roti or chapati too.

If you made this recipe, let me know! Leave a comment here or on Facebook,  tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo @oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are up to.

If you like this recipe, do not forget to share it with your friends and family! 

You can follow One Teaspoon Of Life on Facebook, Twitter, Instagram, Pinterest or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email

Video Recipe

--------------------------------------------------------------------------------------------------------------------------

Hagalkai Mavinkai Gojju | Bittergourd (Karela) & Raw Mango Curry Recipe

Hagalkai Mavinkai Gojju is a curry made from bittergourd or karela and raw mangoes. This summer curry is a melting bowl of flavors, it is bitter, sweet, sour and spicy. Hagalkai Mavinkai Gojju tastes best with rice. This curry suits a vegan or plant based diet, gluten free diet and a Jain diet.

Recipe Type:  Curry
Cuisine:            South Indian
Prep Time:     1 Hour 30 Minutes
Cook time:     45 minutes
Total time:     2 Hours 15 Minutes
Yield:                Serves 3-4

Author:                Anupama

Ingredients:

2 Bitter Gourd (Karela / Hagalkai)
1 Raw Mango
0.5 cup grated Coconut
1 Tbsp Coriander Seeds
1 tsp Rice
1 tsp Urad Dal
3-4 Red Chillies
0.25 Fenugreek Seeds (Methi dana)
0.5 tsp Mustard Seeds
0.5 tsp Turmeric Powder (Haldi)
2-3 Tbsp Jaggery Powder
1 Tbsp Tamarind (Optional)
3-4 tsp Oil
Salt to taste
Water as required

Method:

1. Peel and deseed/core the bittergourd (karela /hagalkai). Cut to 0.5" to 1" pieces.
2. Add the cut bittergourd to a bowl. Add 1 tsp of salt and mix well. Keep aside for 1-2 hour. You can also keep it overnight in a box in the fridge.
3. After 1-2 hour, add 1 cup water to the bittergourd and squeeze them gently. Now take a handful out of the water and squeeze well and keep the bittergourd aside. Continue to squeeze all the bittergourd, this helps in removing the bitter juices. Once all the bittergourd is squeezed, discard the water.
4. Add the bittergourd to a kadhai or pan and water to cover it. Cover and cook until the bittergourd is cooked through. Drain the bittergourd and keep aside. Discard the water.
5. Dice the raw mango into small pieces and add to the same kadhai. Add water and cook until the mango is soft. Drain and save the water.
6. In a dry pan, add the urad dal, rice and fenugreek seeds and toast on low heat until lightly golden. Remove from heat and allow to cool.
7. Add 1 tsp oil to the pan and add the dry red chillies and roast until crisp. Remove from heat and allow to cool.
8. Add the urad dal, rice, fenugreek seeds, red chillies, grated coconut and 0.5 cup of the water in which the mango was cooked to a blender. Blend until smooth.
9. Heat the remaining oil in a kadhai for the tempering and add the mustard seeds.
10. Once the mustard seeds splutter, add the ground masala and fry on low heat for 5-6 minutes.
11. Add the turmeric powder, 1 Tbsp jaggery powder, salt and 0.5 cup water and mix well.
12. Add in the boiled bittergourd and mango.
13. Add salt and jaggery to taste if required. If the curry is not sour enough, soak the tamarind in a little warm water and squeeze out the tamarind juice and add to the curry.
14. Add more water if you want a thinner consistency.
15. Simmer on medium heat for 4-5 minutes.
16. Serve hot with rice or chapati.

If you liked this, you may also like:

Pshingiri | Saasav

Pumpkin Curry

Mavinkai Chitranna

Read more ...

Chutney Pudi Recipe | Chutney Powder Recipe | Gunpowder Recipe [Video]

Chutney Pudi recipe with step by step photo and video instructions. Chutney Pudi is a popular condiment from North Karnataka. Chutney Pudi is a spicy peanut and roasted gram powder that can be eaten as a dry chutney along with ghee or oil. Chutney Pudi is served as an accompaniment to idli, dosa, chapati or rice.

In a hurry? Jump to Video or Jump to Recipe

This wonderful orange spicy powder with an odd crystal of sugar or a small bit of tamarind was basically my school lunch. Yes, I am not joking. I cannot tell you how much I loved chutney pudi as a school kid. Every day for four years my mother had to make me 2 chapatis and then slather them with homemade ghee (yummm) and lots of chutney pudi, fold it into small triangles and pack it off with me. I'm not sure why, but I would not eat anything else for lunch/snack. I mean my "lunch" break was at 10am, so that was definitely a snack, and not really lunch. I was definitely the teacher's pet for getting a healthy snack while some of the other kids got cookies and other sweet treats, which for some odd reason did not tempt me back then. Not so much now, I'd gobble up a cookie anytime.

Having chutney pudi at home is extremely convenient for those busy days when you don't have time to cook. It is also extremely convenient that chutney pudi has a reasonably long shelf life, it will easily last you from 6-8 weeks if you use fresh and high quality ingredients. 

Chutney Pudi is a popular condiment that is served along with idlis or dosa. Mix it with ghee or oil and make an instant chutney that can be mopped up with the idli or the dosa. It is mixed with curd or yogurt and popularly eaten along with Joladda Rotti or Jowar Roti in North Karnataka. I loved dunking my pav or bread in curd and chutney pudi back in the day. I have made butter and chutney pudi sandwiches, that taste really nice by the way. As I already told, you can eat chutney pudi with chapati or roti. Mix it along with hot steamed rice and ghee or coconut oil and make it an easy meal.

Every family, region, community in the Southern and Western parts of India makes their own version of dry chutney aka spicy lentil powders. This recipe is my mom's recipe. There are a few of her recipes that I listed down when I could and I don't change anything in them. I won't tweak them or enhance them. They are perfect the way they are. This Chutney Pudi is one of them. My recipe is made from roasted or fried gram (chickpeas), peanuts and dry coconut. Some make it with chana dal and some just with peanuts or dry coconut. Some add garlic, some don't. Except for the one with chana dal, I'll eat any other chutney pudi. 

My version of chutney pudi is very simple. The ratios of roasted gram to peanuts to dry coconut is 2:1:1. The peanuts are roasted to extend the shelf life and to help you deskin them. I don't deskin them because it really doesn't make much of a difference in the end product. But you can deskin them or use skinned roasted peanuts (preferably, unsalted). The dry coconut is warmed only to extend shelf life. It doesn't need to change color. The pan was way too hot while I was shooting this video which led to the slight coloring of the coconut, but usually, it doesn't. The coconut and the peanuts need to be at room temperature before you grind them, else they will release their oils. The peanut and coconut are ground together until you have a coarse powder of sandy texture or slightly bigger grains. Grinding the coconut and peanuts longer will make them release their oil. I recommend pulsing the mixer instead of running it continuously. 

The roasted gram or puthani or futana is divided and ground with different ingredients - first time with roasted red chillies and the second time with tamarind. Lightly roasting the dry red chillies in oil makes them crispy and help them in grinding into a fine powder. While grinding the tamarind, try to grind it until the tamarind is broken into small bits. It will never become a fine powder though. Sugar is optional, but tastes good. You can add jaggery powder too. Salt is mandatory. The tempering adds to flavor and extends the shelf life. But you need to ensure that the mustard has spluttered and that all the curry leaves are crispy, undercooked curry leaves can drastically decrease shelf life. If you don't have access to curry leaves, skip them. 

If you made this recipe, let me know! Leave a comment here or on Facebook,  tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo @oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are up to.

If you like this recipe, do not forget to share it with your friends and family! 

You can follow One Teaspoon Of Life on Facebook, Twitter, Instagram, Pinterest or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email

Video Recipe

--------------------------------------------------------------------------------------------------------------------------

Chutney Pudi Recipe | Chutney Powder Recipe | Gunpowder Recipe

Chutney Pudi is a popular condiment from North Karnataka. Chutney Pudi is a spicy peanut and roasted gram powder that can be eaten as a dry chutney along with ghee or oil. Chutney Pudi is served as an accompaniment to idli, dosa, chapati or rice.

Recipe Type:  Condiment
Cuisine:            South Indian
Prep Time:     10 minutes
Cook time:     20 minutes
Total time:     30 minutes
Yield:                3 cups

Ingredients:

2 cups Roasted Gram (Puthani / Futana)
1 cup Dry Coconut, grated
1 cup Peanuts
1 tsp Tamarind
10-15 Red Chilies
0.5 tsp Sugar
Salt to taste
10-12 Curry leaves
1 tsp Mustard seeds
2.5 Tbsp Oil

Method:

1. Dry roast the peanuts until they are slightly browned and tiny black spots appear on the skin. Remove from heat and keep aside to cool. Peel them if desired.
2. Add the grated dry coconut to the pan and roast until warm. Remove from heat and allow to cool.
3. Add 1 tsp of oil and add the dry red chillies and roast until they are puffed up and crisp. Remove from heat and allow to cool.
4. Add 1 cup of roasted gram to the mixer and add the roasted chillies. Grind until smooth. Empty the powder to a large mixing bowl.
5. Grind the peanuts and dry coconut to a coarse powder (sand like consistency). Add the powder to the mixing bowl.
6. Grind the remaining roasted gram with tamarind to a smooth powder. Add the powder to the mixing bowl.
7. Add salt and sugar and mix well until completely combined. Add red chilli powder if the chutney pudi is not spicy enough.
8. Heat the remaining oil in a pan for the tempering and add the mustard seeds.
9. Once they splutter, add the curry leaves and fry until crisp.
10. Add the tempering to the chutney pudi and mix gently.
11. Store in an airtight container at room temperature for weeks.

Step by step photo instructions:

If you liked this, you may also like:

Instant Mango Pickle

Moringa Chutney

Mint Peanut Chutney

Read more ...

Paper Avalakki Mixture Recipe | Poha Chivda Recipe [Video]

Paper Avalakki Mixture or Poha Chivda step by step video recipe. Paper Avalakki Mixture or Poha Chivda is an instant Indian snack made from paper thin flattened rice. Paper Avalakki or Nylon Poha mixture is made by tempering thin flattened rice with mustard seeds, peanuts, fried gram and spices. This recipe is gluten free, vegan and fits into a Jain diet.

In a hurry? Jump to Video or Jump to Recipe

Paper Avalakki Mixture is a very traditional South Indian snack that is an all-time favorite of mine. I make it so many times, but I never found it worthy enough to share on the blog. But in these hard times, simple recipes are what we crave, don't we? So here goes...

India has several grades of flattened rice - thick, medium and paper/nylon. Paper Avalakki is the thinnest flattened rice that is available. It is so thin, it's almost translucent. When you buy a packet of this flattened rice, it is almost never crisp. But you can make it crisp in two ways - either you sun dry it until it crisps up or you lightly saute it in a pan on low heat, like this recipe. I find the latter easier.

Once the flattened rice is crisp, we add flavor to it via the tempering. The tempering I make is very simple - it only has a handful of ingredients. I like adding mustard seeds, dry red chillies, curry leaves, peanuts, roasted gram or puthani (futana), turmeric and salt. A lot of people add in bits of thinly sliced dry coconut, cashew nuts or raisins. This mixture is always made with the intent of storing it for a minimum of one week, and hence, we add ingredients that will not go bad at room temperature for that duration.

Paper Avalakki Mixture along with homemade yogurt or curd is a popular breakfast in North Karnataka. While towards the South, one eats it with finely chopped onions, tomatoes, coriander leaves, grated fresh coconut and a squeeze of lime. I love it both ways!

Paper Avalakki Mixture is also extremely popular among Indians who travel abroad as it stays good for a long time if stored in an airtight bag or box. While it uses quite a bit of oil, it is definitely healthier than deep-fried snacks.

Paper Avalakki Mixture is vegan and gluten free. It also fits a Jain diet.

If you made this recipe, let me know! Leave a comment here or on Facebook,  tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo @oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are up to.

If you like this recipe, do not forget to share it with your friends and family! 

You can follow One Teaspoon Of Life on Facebook, Twitter, Instagram, Pinterest or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email

Video Recipe

--------------------------------------------------------------------------------------------------------------------------

Paper Avalakki Mixture Recipe | Poha Chivda Recipe

Paper Avalakki Mixture or Poha Chivda is an instant Indian snack made from paper thin flattened rice. Paper Avalakki or Nylon Poha mixture is made by tempering thin flattened rice with mustard seeds, peanuts, fried gram, and spices. This recipe is gluten-free, vegan and fits into a Jain diet.

Recipe Type:  Snacks
Cuisine:            South Indian
Prep Time:     0 minutes
Cook time:     45 minutes
Total time:     45 minutes
Yield:                500 gms

Ingredients:

500 gms Paper Avalakki / Poha / Flattened rice
0.5 cup Oil
0.25 cup Peanuts
2 Tbsp Roasted Gram
6-8 dry Red Chillies
1 sprig Curry leaves
1 tsp Mustard Seeds
0.5 tsp Turmeric Powder
Salt to taste

Method:

1. Dry roast the paper thin flattened rice in a kadhai on low heat until crisp. The kadhai should only be filled till half, do it in batches if required. Keep stirring the flattened rice frequently so that all of it is exposed to the heat, allowing it to crisp up evenly.
2. Once the flattened rice is crisp, remove it to a large bowl or plate or even just a sheet of newspaper.
3. Heat oil in a small pan and add in the mustard seeds.
4. Once the mustard seeds splutter, add the peanuts and fry until they are slightly browned on medium heat.
5. Roughly snap the dried chillies into half and add to the oil. Fry until the chillies are crisp.
6. Now add in the roasted gram and saute for around one minute on medium heat.
7. Add in the curry leaves and once they splutter, turn off the heat.
8. Add in the turmeric powder and salt quickly and mix.
9. Immediately pour this tempering to the flattened rice.
10. Mix until the tempering has coated all the flattened rice.
11. Allow to cool and store in an airtight container.
12. Paper Avalakki Mixture can be stored for 2-3 weeks at room temperature in an airtight container.

If you liked this, you may also like:

Churmuri Chiwda

Masala Roasted Makhana

Garlic Sev

Read more ...

Masala Vada Recipe | Ambode Recipe | Chana Dal Vada Recipe [Video]

Masala Vada / Ambode / Dal Vada recipe with detailed Video recipe. Masala Vada or Ambode is a popular Indian deep fried fritter / snack made from chana dal or lentils. Masala Vada is a popular tea time snack. Masala Vada is vegan.

In a hurry? Jump to Video or Jump to Recipe

I post a lot less deep-fried recipes than I actually eat. I don't deep fry much, but that doesn't mean I don't binge on french fries or samosas. I just fry less at home myself and rely on restaurants doing it for me. All this because I find it really boring to clean up after frying. To be really honest, I kinda eat them almost every day. There is a "gaadi" or a cart behind my house who makes some really amazing masala vadas along with mirchi bhajjis and other pakodas. I usually pick up at least a couple vadas on my way home. So I rarely get about making them. But these Masala Vadas are worth the effort.

There are days when you want everything homemade, from your bread to your pickles. And in one of those energetic moments, I made these masala vadas. And to tell you the truth, they were so much better and fresher than the ones you get outside.

Masala Vada is crispy on the outside and soft on the inside. The base of the masala vada is soaked chana dal. The chana dal is coarsely ground to give a nice texture to the vadas. You can also save a little aside while grinding and add the rest in final batter. If you don't have Dill leaves, add in coriander or any other herb, but dill tastes the best. There are so many variations you can do while making them. If you or your family does not like or eat onions, either don't add it or you can replace it with finely chopped cabbage. If you don't want to add ginger, then you can add in hing.

Serve the vadas piping hot with ketchup or chutney and a hot cup of chai!

If you made this recipe, let me know! Leave a comment here or on Facebook,  tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo @oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are up to.

If you like this recipe, do not forget to share it with your friends and family! 

You can follow One Teaspoon Of Life on Facebook, Twitter, Instagram, Pinterest or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email

Video Recipe

--------------------------------------------------------------------------------------------------------------------------

Masala Vada Recipe | Ambode Recipe | Chana Dal Vada Recipe

Masala Vada or Ambode is a popular Indian deep fried fritter / snack made from chana dal or lentils. Masala Vada is a popular tea time snack. Masala Vada is vegan.

Recipe Type:  Snacks
Cuisine:            South Indian
Prep Time:     3 hours
Cook time:     20 minutes
Total time:     3 Hours 20 Minutes
Yield:                12-15 Vadas

Ingredients:

1 cup Chana Dal
1" Ginger, grated
1 Tbsp Black Pepper
0.25 tsp Turmeric Powder
2-3 Green Chillies, finely chopped
1 Onion, finely chopped
0.5 cup Dill leaves, finely chopped
10-12 Curry leaves, roughly chopped
Salt to taste
Water as required
Oil to fry

Method:

1. Wash and soak the chana dal in water for 3-4 hours.
2. Drain the chana dal and add to a grinder/blender along with the ginger, pepper and turmeric powder. Grind until your have a coarse batter that is sticky.
3. Remove to a bowl and add in the chopped onioons, green chillies, dill leaves, curry leaves adn salt. Mix well.
4. Heat oil in a kadhai or deep fryer.
5. While the oil heats up, wet your hands and divide the batter and shape the vadas.
6. Drop in the hot oil and cook on medium heat until the vadas are browned.
7. Serve vadas hot along with ketchup or chutney.

If you liked this, you may also like:

Medu Vada

Banana Buns

Cucumber Pakoda

Read more ...

Moringa Chutney Recipe | Drumstick Leaf Chutney [Video]

Moringa Chutney is a warm and healthy chutney made from cooked moringa leaves (drumstick leaves), tomato, onion and garlic. Moringa chutney is tangy and can be spiced to taste. It stores well in the fridge for a few weeks.

In a hurry? Jump to Video or Jump to Recipe

Hi folks! Long-time no see!

So yeah, my other non blogger life consumed all my time for the last month and I have been slowly limping into this life since last week. More of that later, or maybe never.

It is in those super busy days, that I appreciate simple recipes like this Moringa Chutney. It is easy and quick to make, it stores well in the fridge for a few weeks and it is so delicious and versatile. You can eat it as a side with roti/chapati, you can mix it with rice and make flavored rice, you can spread it on bread or you can dip chips in it.

And the best thing about it? It's also very healthy.

Moringa, also commonly known as drumsticks in India is a plant native to Africa and Asia. The seed pods are called drumsticks and are popularly added to curry in South India. The leaves are the most nutritious part of the tree. Moringa leaves are rich in vitamins and protein. They are also used as a dietary supplement to enhance weight loss.

Since it is the season when the leaves are available aplenty in the market, it is just appropriate that I share this recipe with you guys.

To make the Moringa Chutney, wilt the moringa leaves by cooking them on low heat in a little bit of oil. Keep it aside to cool. In the meantime, cook onions, garlic, green chillies, and tomatoes until they are soft. I used green tomatoes because they were in season, you can use regular red tomatoes as well. I also used the non-spicy banana peppers or bhajji chilli instead of regular green chillies, but you can use what you have available to spice up the chutney. Once everything is cooked down and cooled, blend it with a little salt and water until you have a smooth paste. Make a quick tempering of mustard seeds and curry leaves and add the chutney to it and simmer for 3-4 minutes.

The chutney can be stored in a glass jar in the fridge for 2-3 weeks.

Moringa Chutney is vegan and gluten-free. It also suits a plant-based diet. 

If you made this recipe, let me know! Leave a comment here or on Facebook,  tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo @oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are up to.

If you like this recipe, do not forget to share it with your friends and family! 

You can follow One Teaspoon Of Life on Facebook, Twitter, Instagram, Pinterest or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email

Video Recipe

--------------------------------------------------------------------------------------------------------------------------

Moringa Chutney Recipe |  Drumstick Leaf Chutney 

Moringa Chutney is a warm and healthy chutney made from cooked moringa leaves (drumstick leaves), tomato, onion and garlic. Moringa chutney is tangy and can be spiced to taste. Vegan, gluten-free and delicious. 

Recipe Type:  Chutney
Cuisine:            South Indian
Prep Time:     10 Minutes
Cook time:     20 Minutes
Total time:     30 Minutes
Yield:                Makes 2 small jars

Ingredients:

4 cups Moringa leavesor 1 bunch Moringa leaves
1 large Onion
3 or 4 medium Tomatoes
1 or 2 Green Chillies
4 to 5 Garlic cloves
3 Tbsp Oil
1 tsp Mustard Seeds
1 sprig Curry leaves
Salt to taste
Water as required

Method:

1. Remove the moringa leaves from the stem and rinse 2-3 times in clean water.
2. Heat 1 Tbsp oil in a kadhai and add the moringa leaves. Cook on low heat until the leaves wilt or shrink. Remove from heat and allow to cool.
3. Heat 1 Tbsp oil in a kadhai and add in sliced onions and garlic pods. Saute until the onions are translucent.
4. Add in the tomatoes and green chillies. Cover and cook on low heat until the tomatoes soften. You can add 2-3 tbsp of water to help the cooking process. Remove from heat and allow to cool.
5. Blend the moringa leaves and onion-tomato with a little water and salt to taste until smooth.
6. In a kadhai, heat the remaining oil and add the mustard seeds. Once the mustard seeds splutter, add in the curry leaves and the blended chutney. Simmer on low heat for 6-8 minutes. Adjust seasoning if required. Remove from heat and allow to cool completely.
7. Store in a clean glass jar in the fridge for 2-3 weeks.

If you liked this, you may also like:

Tamarind Date Chutney

Tondekayee Chutney

Coriander Chutney Sandwich

Mint Peanut Chutney

Heerekai Sippe Chutney

Olive Hummus

Read more ...