Menasina Gatti is a Jain speciality, a spicy, tangy and sweet saucy preserve/ chutney. Tastes heavenly with akki roti, neer dosa, rice undi , idli or parathas. Fresh ghee is a must to get the right flavour and taste. Recipe credit goes to Mr Kudpiraj maam.
Ingredients
40 gms byadgi red chillies (long chillies)
10 gms ramnad red chillies(short chillies)
25 gms garlic flakes
75 gms jaggery
20 gms tamarind pulp
1.5 tsp salt
25 ml coconut oil
1/2 cup water
Procedure
Peel the garlic flakes and powder the jaggery
Boil half cup water in a pan, add tamarind, jaggery and boil for 2-3 mins and extract the sauce by filtering
Remove the stalks and roast the red chillies with little oil till it becomes crisp
Grind the roasted chillies with garlic and jaggery tamarind sauce into a smooth paste without water
Heat coconut oil in a pan add the paste, salt to taste and keep mixing on low flame for 2 mins until the sauce thickens
Take care not to burn or caramelise the contents
Allow to cool and store in a sterile dry bottle or ceramic clay jar with a tight lid
You can use this for 2-3 months if kept in the fridge
Don't forget to serve it with fresh ghee
Comentários