ರಂಜಕ(Red chilli Chutney)

 Its been long time i have eaten Ranjaka. Usually I get ranjaka from India. But somehow I forgot to get it this time. I grew up in Bijapur and i miss ranjaka everyday. Its spicy and sour. I was talking to my mom about ranjaka. Then she gave me this receipe which is very easy to make. Ranjak is especially north karnatak chutney which is made up of Byadgi menasinkai which is bright red in color and less spicy. In my house we eat ranjaka with Bhakari(jolad rotti), hot chapati,hachidd avalakki,idli,dosa etc.



Ingredients Big dry red chilli(especially Byadgi menasinkai)
1 tsp methi seeds 1 tsp asafoetida(Hing)
1 tbsp oil 2-3 garlic pods(optional)

Tamarind Juice
Jaggery to taste
Salt to taste

Method Take kadai, add oil and put all the ingredient in the list. Fry for 2 -3 minutes until chilli colr changes to brownish red. Add water just to cover the red chillies. Leave for 15-20 mins so chillies will become soft. Grind it to paste and add lemon juice. Grind again. Remove the paste to bowl and add tadaka or Vaggarane. Yummy it tastes so good. Store in air tight container for week. Add some more lemon juice before serving.It goes well with Chapati,dosa and jolad rotti.