Big Onion – 2 medium sized chopped finely
Red Chillies – 5
Tamarind – 1/2 tsp
Garlic – 4 halved
Salt – to taste
Cooking Oil – 2 tsp
Gingelly Oil – 2 tsp
Chop onions finely. Heat a tsp of oil , add onion and red chillies.Saute till onions turn nicely browned and till raw smell leaves.
Cool down and grind it along with raw garlic,tamarind and little water to a fine paste.Add salt and blend it once.Finally add gingelly oil and mix well.
Serve with hot idlis / paniyarams.
This is super spicy but if you want you can reduce red chillies according to your spice level.
This keeps well for 2 days in room temperature itself and if refrigerated it can extend the shelf life to 1 or 2 days.
Tamarind adjusts the spice level and gives a nice tangy twist to the chutney so dont skip it.
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