Whenever I visit Dharwad, I love to roam around in its markets, and do the shopping. Needless to say there are different markets exclusively for groceries, vegetables, fruits, spices, condiments etc.. Some of the items available there, I have never even seen anywhere else. Last but not the least is the pickle shops where I invariably end up buying the "Ranjaka".
Ranjaka, which can be vaguely translated as a pungent or tangy sauce, is prepared from ripe red hot chilies.
This time when I was in Dharward market, I could see and buy these ripe red chillies and tried preparing the Ranjaka all by myself.
It is recommended to use the Byadagi Chilli (a type of chili - refer the link for more info) since it is less spicy. You may try any other alternate varieties of chili too.
I consulted couple of my north Karnataka friends to get the best possible recipe. Here is the easy to follow yet a tasty recipe shared by friend Jyothi Kalasaraddi.
Ranjaka, which can be vaguely translated as a pungent or tangy sauce, is prepared from ripe red hot chilies.
This time when I was in Dharward market, I could see and buy these ripe red chillies and tried preparing the Ranjaka all by myself.
It is recommended to use the Byadagi Chilli (a type of chili - refer the link for more info) since it is less spicy. You may try any other alternate varieties of chili too.
I consulted couple of my north Karnataka friends to get the best possible recipe. Here is the easy to follow yet a tasty recipe shared by friend Jyothi Kalasaraddi.
For video recipe, click here.
Ingredients
Riped red chillies - 1/4 kg
Garlic - about 20 to 30 grams
Jeera (Cumin)- 1 spoon
Tamarind - 1 medium lemon sized ball
Jaggery - 3-4 spoons
Asafoetida - 1/4th spoon
Oil - 3 spoons
Salt to taste
Method
Wash and spread the ripe red chilies on a dry cloth for it to dry (You may even remove the water using a cotton cloth). Drying the chili will ensure the Ranjaka can be preserved for a longer duration.
On the other hand if you are preparing less quantity and do not want to store it for a longer time, soak the chilies in water for 30 minutes. This will help in grinding the chili faster.
Conventionally this is prepared using Mortar and Pestle. However you may use the blender!.
Pour the red chillies, garlic, jeera, tamarind, salt and jaggery into the blender. Grind it without adding water. It may take some time for all the chili seeds to get smashed. Grind it slowly. You may keep observing the texture of the paste intermittently until it is coarsely grinded.
On the other hand if you are preparing less quantity and do not want to store it for a longer time, soak the chilies in water for 30 minutes. This will help in grinding the chili faster.
Conventionally this is prepared using Mortar and Pestle. However you may use the blender!.
Pour the red chillies, garlic, jeera, tamarind, salt and jaggery into the blender. Grind it without adding water. It may take some time for all the chili seeds to get smashed. Grind it slowly. You may keep observing the texture of the paste intermittently until it is coarsely grinded.
Take this paste out of blender and pour into a dish. Now heat the oil and add asafoetida for the tempering and mix well.
You can serve Ranjaka as a pickle / sauce or even as Chutney.
You can serve Ranjaka as a pickle / sauce or even as Chutney.
Ripe red chilli chutney, Ranjaka, UK recipes, Uttara Karnataka recipes, spicy chutney, Chutney recipes, Menasina hannina chutney, garlic chutney
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