Chutney tadka

Heat 2tbsp oil in a small cast iron vessel. Add lots of hing, red chillies, few curry leaves and 1tsp mustard seeds. Once the mustard seeds start to splutter turn off the heat and put the tadka on any chutney..

Now grind the chutney along with the tadka. This makes the mustard seeds, curry leaves and oil to mix really well with the chutney again - adding a nice "kick" (as my hubby likes to call it) at the end of each bite.

This one's supposed to be a common practice in Telugu recipes - but I got the tip from Meera Ramaswamy - a friend from work..