Chutney is South Asian Cuisine prepared from various mixture of spices, vegetables or fruits. It can be wet to dry, coarse to fine. It is combined with a wide range of food.
Chutney is prepared in many varieties.
Today I am preparing Bittergourd/Hagalkai Chutney. It is very tasty, easy to prepare, can be stored for 4-5 days. It goes well with hot rice with oil/ghee, chapathi, dosa etc
Bittergourd/Hagalkai pieces 1 cup
Chana dal 2 tsp
Urad dal 1 ½ tsp
Menthya ½ tsp
Jeera ½ tsp
Grated coconut 4-5 tsp
Red chillies 8-10
Hing one pinch
Tamarind 1 small lemon size
Jaggery 1 small pea size
Curry leaves 6-7 strands
Coriander leaves half fist full
Salt to taste
For tempering :
Oil 1 tsp
Mustard seeds ¼ tsp
Wash Bitter Gourd/Hagalkai, remove the seeds and cut into small pieces and keep aside.
Take a pan dry roast urad dal, chana dal, menthya, jeera, hing, red chillies, curry leaves. No need to fry Bittergourd/Hagalkai.
Remove the fried items from the flame and add tamarind into the fried items so that it becomes soft.
Allow to cool for about 10-15 mins.
In a mixie jar put all fried ingredients, Bittergourd/Hagalkai pieces, grated coconut, jaggery, coriander leaves, salt to taste and grind into coarse-fine paste by adding little water. Do not add more water as taste diminishes and shelf life will become less.
In a pan take 1tsp oil and when it is hot add mustard seeds to splutter.
Now add the grounded chutney and fry for 3-4 mins or until the water content is driedup.
Now Bitter Gourd/Hagalkai Chutney is ready to serve.
Bitter Gourd/Hagalkai Chutney goes well with hot rice with oil/ghee.
It can also be served with chapathi, dosa, poori, naan.
Do not over fry the items as it may give you bitter taste. You can adjust chillies as per your taste. If you do not add more water while grinding shelf life will be more. You can use for 3-4 days, if refrigerated you can use for a week.