Badshahi chutney
Royal red chilli and tamarind chutney with toasted seeds. Makes 1 cup
A 'royal' chutney of fresh and dried red chillies with toasted urad dal, cumin, coriander and sesame seeds, curry leaves and fresh coriander, ground smooth with tangy tamarind juice. It's hot, sour and nutty, with a little sweetness. Serve a spoonful with idli, dhosa, farsan and rice dishes.
- Total time
- 26 min
- Difficulty
- easy
- Serves
- 16
Ingredients
Method
0/5 doneStep 1: Heat 4 tbsp oil in a pan over a medium heat and sauté 2 tsp husked black lentils (urad dal) for 1–2 minutes until golden brown.
2 minStep 2: Add 2 tsp coriander seeds, 2 tsp cumin seeds and 2 tsp sesame seeds and sauté for about 1 minute until golden brown.
1 minStep 3: Add ½ tsp asafoetida and 12 dried red chillies and stir for a few seconds, until the chillies puff up. Take the pan off the heat.
Step 4: Add 9 oz fresh red chillies, ½ oz fresh coriander, ½ oz curry leaves, 4 tsp salt, 2 tbsp sugar and 2 tbsp jaggery and mix well. Leave to cool.
Step 5: When cool, add 1 cup tamarind juice and liquidise to a fine paste. Store in a clean jar in the fridge.
Nutrition per serving
- Calories
- 55 kcal
- Protein
- 1 g
- Carbs
- 7 g
- Fat
- 4 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does badshahi chutney take?
- About 26 minutes in total: 20 minutes to prepare and 6 minutes to cook.
- How many people does it serve?
- 16 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- What can I use instead of coriander seeds?
- Ground coriander, same amount (add it later in the cooking; it burns faster).
- What can I use instead of cumin seeds?
- Ground cumin, three quarters of the amount (add it with the other ground spices, not to hot oil first).
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