1. Long Red Chillies (500 grams)
  2. Garlic Paste (500 grams)
  3. Ginger Paste ( 2 tablespoon)
  4. Methi (quarter teaspoon)
  5. Jeera (half teaspoon)
  6. Jeera Powder (2 tablespoon)
  7. Uncooked Rice (100 grams)
  8. Tamrin (1 kg)
  9. Sugar (1 kg)
  10. Salt (2 tablespoon)
  11. Curry Masala
  12. Curry Leaves
  13. Water (1 Litre)
  14. Oil (1 Litre)


  1. Soak the tamrin in water for 10 – 15 minutes.
  2. Pour jeera in a fry pan and roast it. Blend this to make powder.
  3. Pour methi in a fry pan and roast it. Blend methi to make powder.
  4. Pour uncooked rice in a fry pan and roast it till light brown. Blend and sieve this.
  5. Wash the chillies and cut it into half lengthwise.
  6. Squeeze the tamrin and strain it.
  7. Heat oil in a large pot and pour methi. Fry this till it gets darker.
  8. Add jeera, garlic, ginger and curry leaves. Fry this till garlic and ginger is light brown.
  9. Add the chillies and fry it for around 5 minutes.
  10. Pour the tamrin mixture in the pot and cook in low to medium heat.
  11. When the chutney starts to get thicker, add sugar, salt and masala.
  12. Add methi powder, jeera powder and rice powder. Cook this for 5 more minutes.
  13. Cool the chutney and preserve in air tight container.
  14. Serve with food.
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