Ranjaka is a very popular and very easy chutney recipe. Ranjaka or red chili chutney is very spicy and is generally served along with jowar/jolada rotti. Ranjaka tastes good with chapati and rice too. Ranjaka is prepared using fresh red chili, salt, lemon, mustard, fenugreek seeds, and asafoetida.Ranjaka is a north Karnataka-style chutney and is very common in every household. Ranjaka is prepared and stored in a refrigerator like a pickle or thokku.
Ingredients
15 riped red chillies
3/4 tsp jeera/cumin seeds
1 tsp mustard
1/4 tsp methi/fenugreek seeds
2 tbsp oil
7 garlic cloves
1 small lemon size tamarind
Salt to taste
For the tempering:
1 tbsp oil
1 tsp mustard
2 tsp urad dal
2 tsp chana dal
Curry leaves
1 tsp hing/ asafoetida
Procedure
Dry roast jeera, methi, and mustard. Make a fine powder and keep it aside
Remove the stalk of the chillies, wash and wipe with a cloth and cut into big pieces
Heat 2 tbsp oil in a pan, add cut chillies,garlic, tamarind and saute for 5 mins
Grind the roasted chillies into a coarse paste
Heat oil in a pan and prepare tadka / tempering
Add mustard, once it starts crackling add curry leaves, urad dal, chana dal, and hing
Fry for 2-3 mins, add ground chilli paste, powdered spices, salt to taste, and saute nicely for 10 mins
Turn off the flame, Once it comes to room temperature, store n an airtight jar and refrigerate
Enjoy with dosa, roti, or idli.
This chutney tastes best with jowar roti /jolada rotti.
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