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
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)
- 2 tablespoons oil
- Salt to taste
Instructions
- Heat 2 tablespoons 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: Indian
Nutrition
- Serving Size: 1 tablespoon
- Calories: 50
- Sugar: 1
- Sodium: 150
- Fat: 3
- Carbohydrates: 5
- Fiber: 1
- Protein: 1
- Cholesterol: 0