A fiery red chilli chutney recipe with no coconut. Perfect to serve with adai, dosa, uthappam, rava idli, etc
1 cup of peeled and sliced shallots (chinna vengayam, ulli)
10–12 dry red chillies (adjust to taste)
1 pinch of hing (perungayam, kayam, asafoetida)
1 small piece of tamarind (or 1 tsp tamarind paste)
1–2 tsp of salt (adjust to tate)
2 tsp of oil
1 clove of garlic
Heat the oil and add the chillies. Keeping flame very low, fry for a min until they start to glisten and emit a nice aroma of roasted chillies
Remove the chillies and add the sliced shallots to the same pan. Fry until golden.
Add the hing, garlic, and salt. Stir through and switch off the flame.
Add the tamarind piece at the end.
Cool completely and grind with the chillies to a smooth paste.
You can use onions instead of shallots but the flavour will be compromised quite a bit
The garlic is optional but recommended
You can store this red chilli chutney in the fridge for up to 2 days
Keywords: chutney, south indian, chilli, spicy