Handful green chillies
2-3 pepper corn
1 tsp Jeera
4-5 cloves of garlic
Salt to taste (I use 1 – 1 and half tsp)
Grind all the ingredients in a mixi with just enough water to make a fine paste.
This can be stored in a container in the fridge for around a week.
You can’t test the salt by tasting, but you can alter the salt in whichever recipe you’re using this chutney in, so it is fine even if it a little less. But don’t add excess salt as your dish will become salty.
- Bhel Puri (Bhel-Poori/Churumuri/Jhal Muri) (femmehavenn.wordpress.com)
- Garlic, Ginger and Chillies (theatreobscure.com)
- All-in-all Chutney (geethakasturirangan.wordpress.com)