Spicy Chutney

INGREDIENTS

green chillies  20 or as much as you need
ginger   3{ chopped
garlic   4 pearls chopped ( optional)
onion   4  chopped
tomatoes   6 chopped
salt to taste
oil  3-4 tbsp
hing/ asafoetida  1/4 tsp
turmeric pdr.  1/2 tsp
vinegar  2-3 tsp
roasted gram/ pottukadalai  2 tbsp
mustard seeds   1 tsp

METHOD

grind green chillies, ginger, garlic, onion, tomatoes fine
heat oil, add in a pan/ kadai, add mustard seeds
once it crackles, add hing, turmeric pdr., add the paste, mix well
let the mixture cook on medium flame, keep stirring from time to time till it thickens
just before taking off from the gas, add vinegar ( I added vinegar, as I didn't use too much oil, as vinegar acts as a preservative, as I wanted to store it in the fridge, use as and when needed)
then to make chutney, I powdered the roasted gram / pottukadalai, added wee bit salt, added how much ever the cooked paste as I needed, with wee bit of water to make chutney.
This I took to eat with rice upma for dinner, gave it to a friend also, she and hubby liked it.

Why I made this chutney is, hubby's potassium level is high, he has to keep off coconut chutneys, or anything where coconut is added, as he loves chutneys, made this spicy one for him.
For variation, he wants me to grind with some tamarind next time !



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