Chilli Chutey

This is a simple chutney which requires no coconut, Yes you heard me right no coconut. I’ve got it from one of our friend Padma.
Here is the recipe for Red Chilli Chutney

15 red chillies – The Long variety ones
1 and ½  tbsp  of Tamarind paste/Imli paste
Salt to taste

For tempering:
A tsp of oil
½ tsp mustard seeds
Hing a pinch

Wash the red chillies and dry them on a kitchen towel.
Chop the heads and cut them roughly and keep aside for later use.
Take a mixer grinder jar/blender jar and add the chopped red chilly pieces, the tamarind paste and salt to taste. Make it into a fine paste. Empty the chuntey into a clean jar.
Now heat a small tadka pan add in a tsp of oil and once hot add in ½ tsp of mustard seeds once the seeds splutter add in hing and temper it over the chutney.
Mix the chutney well.
Serve it with Dosa, or spread it on bread or just have it as sides with steamed rice and Enjoy J.

You can adjust the tamarind paste according to your taste buds.
You can even replace tamarind paste with lemon juice.
It stays good when kept in the fridge for about a week to ten days.

Happy Cooking


Priya Suresh said…
Slurp, hot and fiery chutney..

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