
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:
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Keep all your ingredients ready |
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Soak red chillies in water for 20 mins |
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Grind soaked red chilli, tamarind, garlic and salt with little water. If you find difficult to grind, add 4 small onions |
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Heat oil in a pan, add cumin and mustard seeds |
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When mustard starts to crackle, add ground paste |
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Saute for 3 to 5 mins and transfer it to a serving bowl |
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Its ready! Serve with dosa or idly |
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