Fresh red chilli chutney ( Ranjaka)

Fresh red chilli chutney ( Ranjaka)

As we have just about offered Lord Krishna or nanha kanyaiyya with lots of curds, butter, milk etc I felt it would be a good idea to balance with sprouts fresh and healthy. If butter, curd and milk are said to enhance our calcium levels and make us brainy and strong a good amount of protein from our sprouts is essential to balance the nutrients. I don’t want my blog followers to get bored with health talk so I have simultaneously posted a chatpata red chilli pickle which is going to tickle your taste buds and lend that s feeling of having had a satisfied meal.
Cooking time:- 5 minutes
Makes :- 1 cup of chutney
Ingredients:-

Fresh red chillies —– 100 gms

Fresh red chillis

Lemon juice of—– 4 (medium size)
Roasted fenugreek seeds powder — 1/2 tea spoon
salt —- for your taste
For seasoning:-
Mustard oil —- 2 table spoon
Mustard seeds —- 1 tea spoon
Asafetida —– 1/2 tea spoon
Curry leaves—– few
Method:-

• Grind fresh red chillis and salt to a coarse paste (without adding any water).
• Transfer the paste to a bowl and add lemon juice and fenugreek powder. Mix well.
• In a sauce pan heat oil and add Mustard seeds, when crackle add Asafetida and curry leaves.
• Pour this tampering on chutney.

Fresh red chilli chutney (Ranjaka)

A popular chutney known as Ranjaka in North Karnataka or Pallakharam in Andhra Pradesh, tastes great with Rotis, Jowar ki Roti or with Rice. In refrigerator we can store it for a month.