Ingredients

Let’s Cook!

• 1
  Heat oil in a pan add curry leaves and cumin mustard seeds. Now add green chillies and garlic sauté few seconds
• 2
  Now add pinch of tumeric and walnuts and sauté until the walnuts are crunchy
• 3
  Let the mixture cool down and grind in a mixture jar to a paste with some water, yogurt and salt and lime juice
• 4
  Transfer into serving bowl.
• 5
  For tempering take a pan heat the oil add cumin mustard seeds and few curry leaves and dry red chilli. Now pour this into the chutney and serve