Ranzka (Chutney)

BISMILLAH HIR RAHMAN NIR RAHEEM



This fiery red chutney from south western maharashtra is a combination of seasonal, red chillies, salt and lime juice. "If stored in an airtight glass jar in the refrigerator, it can be stored for a whole year. You can decant small quantities as you need them and make a fresh tempering sauce (tadka) with mustard seeds, cumin seeds and asafoetida," says saee.


Ingredients:

Fresh red chillies - 1/2 kg
Lemon juice - 1 cup
Salt - 1 1/2 tbsp
Asafoetida (hing) - 3/4 tbsp
Methi seeds - 1 tsp

Method:

- Grind all the ingredients in a blender.
- Decant required amounts of Ranzka and top with hot tadka.
- To make the tadka, heat a few teaspoons of oil and add mustard seeds, cumin seeds and asafoetida and allow them to pop for a few seconds until fragrant. 
- Pour over the ranzka, stir to combine and serve.