A delectable chutney made from a few unusual ingredients is a perfect accompaniment to sweet pulao or any other pulao. This is usually served alongside the sweet pulao at Mangalorean Catholic weddings
Author: Shireen Sequeira @ www.ruchikrandhap.com
3sprigs mint leaves
1/4inchstick of cassia bark or cinnamon
1long dried red chillideseeded
1inchpiece of fresh ginger
1small slice of beetrootboiled & peeled
1medium size ripe banana
1/2marble size ball of tamarind
salt to tasteabout 1/4 teaspoon
Grind all the ingredients to a fine paste. If you find it a little spicy, the sweetness of the sweet pulao with which it is generally served will balance the spice. However if you are still hesitant, you can add 1/2 a banana to the chutney & grind it again.
Serve with Sweet Pulao. The chutney stays well for upto 2 days when stored in a clean, dry, airtight container in the fridge.