The name of this chutney says it all. Yes, it is a spicy chutney recipe but is finger licking good especially if you are a spice lover. It takes less than 10 minutes to make this chutney from scratch and is a great side dish to paniyaram, idli, dosai and even poori or chapathi.
A simple , handy and a traditional chutney recipe from Karaikudi. It is even known as the 'Roja Poo Chutney' meaning ' Rose like Chutney ' owing to the colour of the chutney. However the colour of the chutney will differ depending upon the type of red chillies that you are using. You can use shallots ( sambar vengayam) or regular red onions to make the chutney.
Chettinadu Milagai Chutney :
Preparation time : 5 minutes
Cooking time : 7-8 minutes.
Serves : 4
1 cup = 250 ml cup
10 dry red chillies ( I used gundu chillies/salem chillies)
2 onions ( large, roughly chopped)
4-5 garlic pods
marble size tamarind
1-2 teaspoons sesame oil
salt to taste
For tempering :
2 teaspoons sesame oil
1/2 teaspoon mustard seeds
1. Heat a pan with oil over medium flame and fry the chillies first , just for a minute and transfer them to the jar of a mixer .
Chef tip : The chillies should not be over roasted or burnt.
2. In the same pan, fry the onions and garlic till the onions turn translucent .
2. Transfer them too to the jar of a mixer , add tamarind and grind them to a smooth chutney adding 1/4 cup of water ( adjust).
3. Transfer it to a serving bowl, add salt and mix well.
4. Heat oil in a ladle or small pan , temper with mustard seeds and pour it over the chutney.
Your delicious, Chettinadu Milagai Chutney is ready to be served with your tiffin.
Happy Cooking !