Red Chilli Chutney - Red Chili Chutney Recipe
Ingredients:
- 8-10 dried red chilies (adjust quantity based on desired spiciness)
- 2-3 garlic cloves
- 1 small onion, chopped
- 1 medium-sized tomato, chopped
- 1 tablespoon tamarind pulp (or tamarind paste)
- 1 tablespoon oil
- Salt to taste
- Water (as needed)
- 1 teaspoon mustard seeds
- Curry leaves (a few sprigs)
- A pinch of asafoetida (hing)
- Heat oil in a pan over medium heat.
- Add the dried red chilies and sauté them for a minute or two until they become slightly darker and aromatic. Be cautious not to burn them.
- Remove the chilies from the pan and set them aside to cool.
- In the same pan, add the chopped onion and garlic cloves. Sauté until they become translucent and lightly browned.
- Add the chopped tomato and cook until it becomes soft and mushy.
- Allow the cooked ingredients to cool down to room temperature.
- Once cooled, transfer the sautéed chilies, onion, garlic, and tomato into a blender or food processor.
- Add tamarind pulp or tamarind paste to the blender along with salt.
- Blend the ingredients to a smooth paste. If needed, you can add a little water to achieve the desired consistency.
- Taste the chutney and adjust the seasoning or spice level according to your preference. You can add more salt or more chilies if desired.
- If you want to add a tadka (tempering) for extra flavor, you can do the following:
- Heat a small amount of oil in a pan.
- Add mustard seeds and let them crackle.
- Add curry leaves and asafoetida (hing) and sauté for a few seconds.
- Pour this tempering over the prepared chili chutney and mix well.
Your spicy chili chutney is now ready to be served. It goes well with dosas, idlis, vadas, and other South Indian snacks. You can store the chutney in the refrigerator for a few days. Enjoy the fiery flavor!
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