This chutney needs no coconut and that in itself makes it super quick to make. The level of spice can be adjusted to taste, of course.
By Nagalakshmi Viswanathan
Red Chilli Chutney
- Total Time: 10 minutes
- Yield: 1/3 cup 1x
Description
This chutney needs no coconut and that in itself makes it super quick to make. The level of spice can be adjusted to taste, of course.
Ingredients
Scale
- 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.
- Prep Time: 5 mins
- Cook Time: 5 mins
