Red chilli chutney recipe, side dish for idli dosa

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.

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.

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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

1x2x3x

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

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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.