INGREDIENTS:
10 red chillies roasted
10-12 almonds or cashewnuts
1 lump tamarind—size of a small lime
1½ tablespoon raisins
1 teaspoon salt
METHOD:
1. Grind all ingredients to a very fine paste and keep for one week before use.
2. Grind a few curry leaves and mince 1 small onion and add to the chutney before use. Dilute to sauce consistency.
| NOTE: |
1. Served with pulavo or biryani it tastes delicious. 2. Although it tastes better if kept for a week, it may be used earlier if necessary. |