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
- 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
- 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.
Nagalakshmi, aka Nags, is the cook, writer, and photographer behind Edible Garden. She loves most things edible, loves traveling to places just for the food, and hardly ever leaves home without her camera. Her specialties are Indian food, making baking look easier than it actually is, and finding new and unique ways to use her Kitchenaid. She lives in Singapore with her husband and a small herb garden in her balcony.