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:

1. Soak tamarind in 1 tbsp water.
2. Grind dry chilli.
3. Add salt and grind it again to a close to fine powder.
4. Add soaked tamarind and grind well.
5. Add garlic pods and grind coarsely.
6. Heat oil in a pan and season it.
7. Add this to the ground paste.
8. 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.

Linking to the event "SYF&HWS - CHILLI"  of Summies's Cuilinary Bites 

and Anu's Healthy Kitchen