Name: Illigada Chutney
Ingredients: 125 ml Sesame oil ((½ cup)); 3 tablespoons Red chili (Powder); 1 tablespoon Fenugreek (Ground ); 20 Limes (Juice of ); 100 g Garlic (Cut into vertical slices); Salt; 1 tablespoon Vegetable oil; 2 Red chilies (Dried ); 4 Curry leaves; 1 tablespoon Mustard seeds

Illigada Chutney

Print Recipe

Course Special Pickles - Pickles, Chutneys and Raitas

Cuisine Andhra Pradesh

Servings g (9 oz)

Calories 8 kcal

Equipment

Frying Pan
Skillet
Refrigerastor

Ingredients

125 ml Sesame oil (½ cup)
3 tablespoons Red chili Powder
1 tablespoon Fenugreek Ground
20 Limes Juice of
100 g Garlic Cut into vertical slices
Salt

For the tempering

1 tablespoon Vegetable oil
2 Red chilies Dried
4 Curry leaves
1 tablespoon Mustard seeds

Instructions

Heat the oil in a frying pan (skillet) over low heat.
Add the chilli powder and fenugreek and fry for about 30 seconds.
Season with salt, add the lime juice and cook for about 5 minutes.
Add the garlic and cook gently for about 15 minutes.
Heat the oil for tempering in a separate frying pan.
Add the dried red chillies, curry leaves and mustard seeds and stir-fry for about 1-2 minutes, or until dark brown, then pour over the garlic mixture.
This chutney is very good for digestion and can be stored for up to 1 week in the refrigerator.

Nutrition

Serving: 250gSodium: 1mgCalcium: 3mgVitamin C: 3mgVitamin A: 8IUSugar: 1gFiber: 1gPotassium: 9mgCalories: 8kcalSaturated Fat: 1gFat: 1gProtein: 1gCarbohydrates: 1gIron: 1mg

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