Kashmiri Lal Mirch & Tamatar Chutney Make & Store Food Fusion

Time to make and store your favourite Kashmiri Lal Mirch & Tamatar Ki chutney.

Kashmiri Lal Mirch & Tamatar Chutney:
-Kashmiri lal mirch (Kashmiri red chillies) soaked 10-12
-Tamatar (Tomatoes) 2 medium
-Lehsan (Garlic) cloves 7-8
-Lemon juice 2 tbs
-Water 1 Cup or as required
-Cooking oil 2-3 tbs
-Namak (Salt) 1 tsp or to taste
-Zeera (Cumin seeds) roasted & crushed 1 tsp
Imli ki Meethi Chutney: 04:05
-Gur (Jaggery) crushed 1 & Cup
-Imli pulp (Tamarind pulp) Cup
-Water 2 Cups
-Lal mirch powder (Red chilli powder) tbs or to taste
-Namak (Salt) tsp or to taste
-Kala namak (Black salt) tsp
-Ajwain (Carom seeds) tsp
-Adrak powder (Ginger powder) tsp
-Zarda ka rang (Orange food color) 1 pinch
-Cornflour 2 tbs
-Water 2-3 tbs