Follow these steps for perfect results
Dry Red Chillies
boiled
Methi Seeds (Fenugreek Seeds)
Lemon juice
Mustard oil
Mustard seeds
Curry leaves
Asafoetida (hing)
Boil the dry red chillies with 1 cup water for about 20 minutes until they become soft.
Add the boiled chillies, fenugreek seeds, and lemon juice into a grinder.
Grind the mixture into a coarse paste.
Heat mustard oil in a small kadai or pan.
Add mustard seeds and let them crackle.
Add curry leaves and let them splutter.
Pour the tempering over the chutney.
Serve the Ranjaka chutney with Tawa paratha, Yellow Pumpkin Dal, and palya.
Expert advice for the best results
Adjust the number of red chillies to suit your spice preference.
Soaking the chillies in hot water for a shorter time will yield a less soft but spicier chutney.
Use fresh curry leaves for the best aroma.
Everything you need to know before you start
5 mins
Can be made 2-3 days in advance and stored in the refrigerator.
Serve in a small bowl alongside other dishes.
Serve with South Indian meals.
Serve as a side with rice and dal.
Serve with dosa or idli.
Helps to balance the spiciness.
A refreshing beverage.
Discover the story behind this recipe
A staple condiment in Karnataka cuisine.
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