Red Chilli chutney | No Coconut No Tomato Red Chutney Recipe

Meet my favourite chutney, too hot and spicy red chilli chutney. This chutney has a brilliant red colour and is a special treat for spicy lovers. You can eat this with almost everything idlis, dosa, kara paniyaram and any snacks.

If you are watching TV, keep an eyes in your plate too. Beware, this is really really too hot. So don't be too generous in having this. As a spice lover I love it so much but my hubby used to keep sweets by his side. We must agree the fact that everyone has got a different taste buds and responds differently. But with sambar you won't feel different. I loved it, you may also love this. Just give it a try.

Red Chilli chutney

Ingredients:

Red chilli - 10

Garlic - 5

Shallots / Small onion - 4(optional)

Tamarind - small marble sized

Salt - to taste

Mustard seeds - 1 tsp

Cumin - 1/4 tsp (optional)

Gingelly oil / Nallenai - 2 tblspn

Method:

Break red chillies into two halves and soak them in water for 15-20mins.

Grind together the soaked red chilli, garlic and tamarind with little water.

Heat oil in a pan, add mustard seeds. When it starts to crackle, add cumin.

Add the ground paste. Sauté it for 3-4 mins in low flame. When the oil separates transfer it to a serving bowl.

Serve with idly, dosa.

Note:

• If you are using less dry chillies and feel difficult to grind, add 4onions.

Pictorial:

Keep all your ingredients ready

Soak red chillies in water for 20 mins

Grind soaked red chilli, tamarind, garlic and salt with little water. If you find difficult to grind, add 4 small onions

Heat oil in a pan, add cumin and mustard seeds

When mustard starts to crackle, add ground paste

Saute for 3 to 5 mins and transfer it to a serving bowl

Its ready! Serve with dosa or idly