Kitchen-Kollections

This recipe is from my MIL treasure of secret recipes. I never thought that adding curd in the curry would increase the taste manifold! I ate this curry two or three times and I was ready to share it with everyone. I don’t know think anyone has heard of orange chutney..at least not me. I heard of orange marmalade..orange jam but chutney!!! That would be my next recipe and guess what this recipe is also from my MIL treasure!! So here goes the recipe…

Ingredients

2 cups anapkaya pieces
1 cup chopped onion
2 tbs curd
1 tbs tamarind paste
salt to taste
1/2 tsp Red chilli powder
1/2 tsp Dhaniya powder
Curry leaves

For tempering
1/4 tsp jeera
1/4 tsp  mustard seeds
2Methi seeds
1 clove
1 cinnamon
1 illiachi

For garnishing
Finely chopped coriandar

Method

• Take a deep pan, add 1 tbs oil, add mustard seeds, jeera, methi seeds, clove, cinnamon stick, one green illiachi.
• After mustard seeds starts spluttering, add chopped onion and curry leaves. Fry till onion turn translucent.
• Add the chopped pieces and add salt, red chilli powder and dhaniya powder. Add the curd and mix it well.
• When the pieces are cooked properly, add the tamarind paste and mix it well. Cook for 15 min more and keep stirring in between. Garnish with chopped coriandar. Serve hot with either phulkas or rice.

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