In this episode of Active Cooking, Roopa Shreehari prepares a lovely but simple Lemon Leaf Chutney. “It is very good for health and tastes the best with rice and chappathi. I learned all the cooking I know today from my Mom and Grandmom.”
Salt to taste
Red dry chilies
First, heat the oil and fry the leaves. Then, fry the daal till its colour changes.
Add approximately 6 pepper balls into the mix and a little later, add in one spoon of jeera.
Separately fry approximately 8 dry chilies till they turn crispy. Grind them to make a fine powder and then add in the tamarind that has been soaked in water, along with the jaggery. Later, grind all the ingredients well and mix in a little water subsequently.
The chutney is ready! This mix can be safely refrigerated for up to 10 days.