red-chilli-chutney-recipeRed chilli chutney recipe with small onion, tamarind, red chilli and garlic as main ingredients. Stays good for 5 days to a week, goes well with idli, dosa, chapati.

When I went to India last month, my co sis made a quick chutney which had all these ingredients. That reminded me of the recipe a reader sent me in 2014, yes! almost 5 years back it was sent through facebook page, the reader itself is not in touch, but I had the recipe pasted in my gmail.Took the recipe and tried it today.

I love the fact that this keeps good for a week in fridge and goes well with all idli dosa and chapathi. Have not tried using chilli chutney in this combo of tamarind onion and garlic. So it was really good for me for a change. Use small variety garlic for best flavour.

Check out my other chutney recipes.

red-chilli-chutney

red-chilli-chutney-recipe

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Red chilli chutney

Red chilli chutney recipe with small onion, tamarind, red chilli and garlic as main ingredients. Stays good for 5 days to a week, goes well with idli, dosa, chapati.

Cup measurements

Ingredients

  • 10 Shallots/small onion
  • 15 Red chilli
  • 1 tsp Tamarind (small gooseberry size)
  • 4 Garlic
  • Salt – As needed

To temper

  • 1 tbsp Sesame oil
  • 1/4 tsp Mustard
  • 1 Pinch Asafoetida

Instructions

  • Take red chilli, salt, onion, garlic and tamarind in a blender and grind smoothly. Add only very little water if needed.

  • Heat oil in a pan/ kadai, temper with mustard, add asafoetida and pour the ground mixture.

  • Continue cooking in low flame for 5-6 minutes, until oil separates and raw smell goes away.

  • Transfer to the serving bowl.

Video

Notes

  • Balance red chilli and tamarind along with salt for perfect results.
  • I used half baydige chilli/ kashmiri chilli (mild in spice and bright red in colour) and half spicy chilli.

Red chilli chutney method:

  1. Take red chilli, salt, onion, garlic and tamarind in a blender and grind smoothly. Add only very little water if needed.
    step-1-grind
  2. Heat oil in a pan/ kadai, temper with mustard, add asafoetida and pour the ground mixture.
    step-2-temper
  3. Continue cooking in low flame for 5-6 minutes, until oil separates and raw smell goes away. Switch off flame.
    step-3-cook

Serve with hot idli, or dosa or chapathi.
milagai-chutney


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