Red Chilli Chutney
- Total Time: 10 minutes
- Yield: 1/3 cup 1x
Description
A quick and spicy red chilli chutney that requires no coconut, perfect for adding a fiery kick to your South Indian breakfast dishes.
Ingredients
Units
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- 1 cup (240 ml) 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)
- 2 tbsp (30 ml) oil
- Salt to taste
Instructions
- Heat 2 tbsp of oil in a pan over low flame. Add the dry red chillies and fry for about 1 minute until they start to glisten and emit a nice aroma of roasted chillies. Be careful not to burn them.
- Remove the chillies from the pan and set aside. In the same pan, add the sliced shallots and sauté for 3-4 minutes until they turn soft and translucent.
- Add a pinch of hing and the tamarind piece (or tamarind paste) to the pan. Stir well to combine.
- Transfer the sautéed mixture along with the fried chillies to a blender. Add salt to taste and blend into a smooth paste. Adjust the consistency with a little water if necessary.
- Check seasoning and adjust salt or tamarind if needed. Serve the chutney with idli, dosa, or any South Indian breakfast dish.
Notes
- Adjust the number of chillies based on your spice preference.
- This chutney can be stored in an airtight container in the refrigerator for up to a week.
- Serve with idli, dosa, or any South Indian breakfast dish for a spicy kick.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Condiment
- Cuisine: South Indian
Nutrition
- Serving Size: 1 tablespoon
- Calories: 50
- Sugar: 1
- Sodium: 150
- Fat: 3
- Carbohydrates: 5
- Fiber: 1
- Protein: 1
- Cholesterol: 0
