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 

 

6 comments :

Shobha said...

Very nice recipe..I love spicy chutneys..

Priya said...

Wish i live near you,wat a super tempting chutney..

Very spicy n yummy chutney.

Akila said...

looks so tempting... with beautiful cliks...

Event: Dish Name Starts With M
Learning-to-cook

Regards,
Akila

Wow spicy chutney :)
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Maayeka said...

loved this hot and tempting chutney..you have a nice blog and wonderful recipes!

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