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Saturday, 27 September 2014

Chili-Garlic Chutney


          This is a hot, spicy and a tangy chili-garlic chutney which goes very well with any dosa, idli or upma. Increase the quantity of chilies or tamarind pulp depending on your taste buds. The addition of some peanuts gives it a nutty flavour and the tempering also adds to the taste.






  • 3-4 dry red chilies
  • 1 1/2 tbsp. garlic, chopped
  • 1 tbsp. tamarind pulp
  • salt to taste
  • 2 tbsp. fried chana dal (roasted Bengal gram)
  • 1 tbsp. roasted peanuts
  • 3 tbsp. oil
  • 1/2 tsp. mustard seeds
  • 1 tsp. split urad dal (black gram)
  • 1 sprig curry leaves


          Heat 1 tbsp. oil and saute the red chilies and garlic till they changes colour. Remove and cool. Now grind this along with the tamarind, salt and peanuts into a smooth paste along with some water.

           Add the powdered and fried chana dal and a little more water and make a paste. Heat remaining of the oil and temper with mustard seeds.

          After it stops spluttering, add the urad dal and curry leaves and saute till the dal changes colour. Pour this over the chutney and mix well. Serve this along with the adai dosa.










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