Dry Chilli Chutney
Dry chilli chutney will definitely mouth water people who love spicy food. This is a most spicy chutney that always has a place in my refrigerator. You can make this chutney and refrigerate it for about two weeks. This goes well with Idli or Dosa.
Dry Chilli Chutney |
YIELD – 1 cup
Ingredients:
Dry Red Chillies - 20
Garlic - 10 (small pods)
Tamarind - 2 seed sized
Salt - as per taste
Oil - 2 tbsp.
For Seasoning:
Mustard - 1/2 tsp.
Urid dhall - 1/2 tsp.
Curry leaves - 1 spring
Method:
- Soak tamarind in 1 tbsp water.
- Grind dry chilli.
- Add salt and grind it again to a close to fine powder.
- Add soaked tamarind and grind well.
- Add garlic pods and grind coarsely.
- Heat oil in a pan and season it.
- Add this to the ground paste.
- Serve it with Idli, dosa or pongal.
Note:
- Do not add more than the mentioned amount of garlic as it has got dominating flavor. If the garlic pods are big reduce the amount.

6 comments :
Very nice recipe..I love spicy chutneys..
Wish i live near you,wat a super tempting chutney..
Very spicy n yummy chutney.
looks so tempting... with beautiful cliks...
Event: Dish Name Starts With M
Learning-to-cook
Regards,
Akila
Wow spicy chutney :)
Participate & win prizes
The Master Chef Contest
You Too Can Cook Indian Food Recipes
~Today's Recipe~
Immediate Raw Mango Pickle
loved this hot and tempting chutney..you have a nice blog and wonderful recipes!
Post a comment