Red Chilli Chutney Recipe
A fiery red chilli chutney recipe with no coconut. Perfect to serve with adai, dosa, uthappam, rava idli, etc
Ingredients
- 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
Instructions
- 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.
Notes
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
The garlic is optional but recommended
You can store this red chilli chutney in the fridge for up to 2 days