Red Chilli Onion Chutney Recipe - Ingredients
Preparation Time : 5 mins | Cooking Time : 5 mins | Serves : 2
Recipe Category: Sidedish | Recipe Cuisine: South Indian
Recipe Category: Sidedish | Recipe Cuisine: South Indian
Big Onion - 2 medium sized chopped lengthwise
Red Chillies - 4
Garlic - 3 halved
Tamarind -1 tsp
Salt - to taste
To temper:
Oil - 2 tspMustard seeds - 1 tsp
Method:
- Soak red chillies in water, Meanwhile chop the onions lengthwise,,Set aside. First grind red chillies along with garlic and little water to a coarse paste.
- Then add onions along with tamarind and grind it a semi fine paste. Heat oil in a kadai add mustard seeds let it splutter.
- Then add the chilli onion paste,required salt and saute well till raw smell leaves.
Transfer to serving dish and serve with hot idlis.
My Notes:
- Use gingelly oil(nallenai) generously while serving.
- If you feel 4 red chillies is more for you then reduce to 3 but this is needed to compensate the slight sweetness let out by onions.
- The chutney becomes thick more like a thokku after sauteing...make sure you add little water to make it chutney consistency before serving.
- This keeps well for a day in room temperature and 3 days when refrigerated so its sure ideal for travel.
