Amaranth/dantina soppu chutney

Ingredients

• 1 bunch Amaranth leaves
• 3 green chillies
• 2 tsp tamarind pulp
• 1/2 tsp jaggery
• Salt to taste
• 1 tsp oil
• 1 tsp oil
• Mustard seeds - 1 tsp
• Urad dal - 2 tsp
• Red chillies - 2-3
• Hing - a pinch

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Preparation

• Wash the Amaranth leaves a couple of times in running water and keep them aside.
• In a kadai/pan, pour little oil and fry green chillies for a few seconds.
• Once the green chillies have blisters on then, add the cut amaranth leaves and fry them for 2-3 mins till the leaves get wilted and cooked. Turn off the flame and allow it to cool down.
• Once cooled, add the tamarind pulp, jaggery and salt to taste. Grind this coarsely with little or no water.
• To season this chutney, heat little oil in a pan. Add in the mustard seeds, urad dal, hing and broken red chillies. Fry them till the mustard begins to splutter.
• Add this seasoning to the chutney and mix well. Serve with hot rice or rotis.