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    Home » Recipes » Side Dish For Idli Dosa

    Red chilli chutney recipe, side dish for idli dosa

    July 16, 2019 by Raks Anand 1 Comment / Jump to Recipe

    Red chilli chutney recipe with small onion, tamarind, red chilli and garlic as main ingredients. Stays good for 5 days to a week, goes well with idli, dosa, chapati.

    red-chilli-chutney-recipe

    When I went to India last month, my co sis made a quick chutney which had all these ingredients. That reminded me of the recipe a reader sent me in 2014, yes! almost 5 years back it was sent through facebook page, the reader itself is not in touch, but I had the recipe pasted in my gmail.Took the recipe and tried it today.

    I love the fact that this keeps good for a week in fridge and goes well with all idli dosa and chapathi. Have not tried using chilli chutney in this combo of tamarind onion and garlic. So it was really good for me for a change. Use small variety garlic for best flavour.

    Check out my other chutney recipes.

    red-chilli-chutney

    Recipe card

    red-chilli-chutney-recipe
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    4.25 from 4 votes

    Red chilli chutney

    Red chilli chutney recipe with small onion, tamarind, red chilli and garlic as main ingredients. Stays good for 5 days to a week, goes well with idli, dosa, chapati.
    Course Side Dish
    Cuisine Indian
    Prep Time 10 minutes
    Cook Time 10 minutes
    Servings 4

    Equipments (Amazon Affiliate links)

    • knife
    • kadai/ pan
    • blender
    • ladle
    Cup measurements

    Ingredients

    • 10 Shallots/small onion
    • 15 Red chilli
    • 1 teaspoon Tamarind (small gooseberry size)
    • 4 Garlic
    • Salt

    To temper

    • 1 tbsp Sesame oil
    • ¼ teaspoon Mustard
    • 1 Pinch Asafoetida
    Prevent your screen from going dark

    Instructions

    • Take red chilli, salt, onion, garlic and tamarind in a blender and grind smoothly. Add only very little water if needed.
    • Heat oil in a pan/ kadai, temper with mustard, add asafoetida and pour the ground mixture.
    • Continue cooking in low flame for 5-6 minutes, until oil separates and raw smell goes away.
    • Transfer to the serving bowl.

    Video

    Notes

    • Balance red chilli and tamarind along with salt for perfect results.
    • I used half baydige chilli/ kashmiri chilli (mild in spice and bright red in colour) and half spicy chilli.
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    Red chilli chutney method:

    1. Take red chilli, salt, onion, garlic and tamarind in a blender and grind smoothly. Add only very little water if needed.

    2. Heat oil in a pan/ kadai, temper with mustard, add asafoetida and pour the ground mixture.

    3. Continue cooking in low flame for 5-6 minutes, until oil separates and raw smell goes away. Switch off flame.

    Serve with hot idli, or dosa or chapathi.

    Other Side dish for Idli dosa

    • salna recipe
      Salna recipe | Empty salna for parotta
    • dangar-kuzhambu
      Dangar chutney, Dangar side dish for idli dosa
    • How to make idli podi with mild dhaniya flavour
    • Peanut garlic podi recipe, Verkadalai poondu podi

    Reader Interactions

    Comments

    1. Ravikanth Shanmugam

      May 13, 2021 at 8:13 pm

      5 stars
      Superb

      Reply

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    Raks anand

    Hi, I'm Rajeswari Vijayanand! I am the person behind Rakskitchen, sharing recipes with pictures & videos.

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