BIRD’S EYE CHILLI CHUTNEY - CHEF DAVE
#chefdavaveganjourney #veganstyle #chutneycilipadi

Preparation Time: 15 minutes
Cooking Time: 15 minutes
Serves: 2-3 pax

Recipe
Saute ingredients A:
½ tsp fenugreek seeds
A little oil
½ tsp mustard seeds
½ tsp cumin seeds
A pinch asafoetida powder
3 sprigs curry leaves
2 handfuls bird’s eye chili

Other Ingredients:
Tamarind (size of a large lime, seeds removed)
A little water
*Mix these two ingredients and set aside
A little oil
Some curry leaves
Palm sugar (to taste)
Salt (to taste)
Mushroom seasoning (to taste)

Cooking methods:
1.Saute ingredient A: Heat a pan, and fry all the ingredients A until fragrant, and the chilies soften a bit. If needed, add a little water to soften the chilies. Once done, remove and set aside.
2.Blend all sauté ingredients A: Put the sauté ingredients and the tamarind paste (with seeds removed) into a blender. Blend until smooth and set aside.
3.Cook the Blended ingredient A: In the same pan, heat some oil, add the curry leaves, and pour in the blended mixture. Stir until it thickens and dries up a bit. Add salt, palm sugar, and mushroom seasoning to taste. Stir well and it's ready to serve!