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Drumstick Chutney

Chef.Foodie's picture
Ingredients
  Drumsticks 15 (Good Pulpy Variety)
  Curry leaves sprig 2
  Oil 3⁄4 Cup (12 tbs)
  Tamarind ball 1 Large (A Big Lemon-Sized Ball Of Tamarind)
  Chilly powder 1 1⁄2 Tablespoon
  Fenugreek seeds 1⁄2 Teaspoon
  Asafoetida 1 Pinch (A Small Bit Of Asafoetida)
  Mustard seeds 1⁄2 Teaspoon
  Turmeric powder 1⁄2 Teaspoon
  Salt To Taste
Directions

1. Wash and cut the drumsticks into 3" pieces, add some water and cook until soft. Scoop out the pulp and set aside.
2. Boil the tamarind in a little water, take out thick pulp, and set aside.
3. Heat a teaspoon of oil, and fry the fenugreek seeds and asafoetida. Remove from kadai, cool, powder, and set aside.
4. Heat the rest of the oil, add the mustard and when done, add the curry leaves and drumstick pulp along with the turmeric. Fry on low heat until the oil surfaces.
5. Add the tamarind pulp, chilly powder, salt and jaggery, and simmer on low heat until a chutney consistency is reached. Add the prepared powder mix.
6. Remove from fire, cool and bottle. Refrigerated, it will keep a couple of months.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Indian
Course: 
Side Dish
Method: 
Simmering
Dish: 
Chutney
Restriction: 
Vegetarian
Ingredient: 
Drumstick
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
30 Minutes
Servings: 
6

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