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1 onion 3 cloves of garlic 2 soaked Kashmiri chillies 1 soaked begdi chillies 4 tbsp of California walnuts 2 tbsp of tamarind pulp 1 tsp of jaggery powder or sugar Juice of ½ a lime Salt to taste 2-3 tbsp of water
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½ tbsp of neutral oil A pinch of hing 5 to 6 curry leaves 1 tbsp of chopped walnuts 1 dried red chilli
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Soak the dried red chillies in hot water.
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Take a pan and heat it on low-medium and toast the walnuts for a good 5-6 minutes until golden brown and keep it aside.
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Now, add some oil to the pan and saute the onion, garlic and soaked red chillies for a couple of minutes.
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Next, take a blender with the above ingredients used and add salt, jaggery, lime juice, tamarind paste and water.
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Blend it until the consistency is smooth and then take it out in a container.
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In the same pan, heat some oil for the tadka. Add chopped walnuts, dried chilli, hing and curry leaves.
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Temper the chutney with this tadka and a tasty Walnut & Red Chilli Chutney is ready to serve.
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