Name: Red Chilly Chutney
Prep time: 40 min
Total time: 40 min
Ingredients: 250 g Ripe red chillies; Tamarind (Lemon size); Jaggery (About a goose berry size); 1/2 tsp Asafoetida/Hing; 250 ml Refined oil; 1 tsp Mustard seeds; 1 tsp Fenugreek powder; 1 tsp Coriander seed powder; 1/2 tsp Turmeric powder; 1 cup Garlic bulbs (peeled); 1/4 cup Ginger pieces; Salt (As reqd); 1/4 cup Curry leaves; 1/2 cup Onion pieces; 1/2 cup Finely chopped coriander leaves

Red Chilly Chutney

Yummy and mouthwatering dish.

Print Recipe

Prep Time 40

Total Time 40

Cuisine Andhra

Servings people

Ingredients

250 g Ripe red chillies
Tamarind Lemon size
Jaggery About a goose berry size
1/2 tsp Asafoetida/Hing
250 ml Refined oil
1 tsp Mustard seeds
1 tsp Fenugreek powder
1 tsp Coriander seed powder
1/2 tsp Turmeric powder
1 cup Garlic bulbs peeled
1/4 cup Ginger pieces
Salt As reqd
1/4 cup Curry leaves
1/2 cup Onion pieces
1/2 cup Finely chopped coriander leaves

Instructions

Cut the red chillies each into two or three pieces and fry them until tender.
Add the fried chilly pieces, onion pieces, half of the garlic bulbs, tamarind, jaggery, ginger pieces, salt, coriander and fenugreek seed powders to a blending jar and grind into a smooth Paste. Remove the paste into a bowl.
Add oil to a frying pan, heat and add hing first. Then splutter the mustard seeds. Add remaining garlic bulbs and finally the curry leaves. Saute them well and add to the chutney paste. Add the remaining oil also and mix thoroughly.
Top with chopped coriander leaves. Best with rice and tifin items.