Its been a while since i posted any chutney recipe. I love trying different chutney recipes. You can see my love for chutney from this post..
Check my Other Chutney Recipes
This chutney is for those spice lover and garlic lover. So it fits me perfectly. It is spicy tangy and very very garlicky. I love it so much, i make a jar of it every now and then and keep it in fridge and use as needed. This has very long shelf life as well. I hope you will give this a try and let me know how it turned out for you..
Preparation Time : 5 mins
Cooking Time : 5 to 10 mins
Serves : 4 to 6
Ingredients:
Dry Red Chillies - 12
Garlic - 15 fat cloves
Tamarind - 1 tblspn
Salt to taste
Oil - 6 tblspn (Use gingelly oil)
Mustard Seeds / Kaduku - 1 tsp
Method:
Soak dry red chillies in warm water for 10 mins.
Drain them, add it to a blender, along with garlic, tamarind, salt. Add very little water and make it into a fine puree.
Heat oil in a kadai. Add in mustard seeds and let it splatter.
Add in the chutney and cook on low heat till oil separates.
Serve with dosa, idli, kuzhipaniyaram.
You can store the leftover chutney in fridge and use upto 1 week.
Pictorial:
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| Take dry red chillies in a bowl |
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| cover with warm water and soak for 5 mins |
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| Now take your other ingredients |
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| Take the drained chillies in a blender |
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| add in peeled garlic |
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| add in tamarind |
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| and some salt |
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| time to blend |
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| first blend lightly so chillies are crushed |
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| add in little water at a time and make it into a fine puree |
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| set this aside for a moment |
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| Heat oil in a kadai |
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| splatter mustard seeds |
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| add the chutney in, i washed the blender with little water and poured that in as well.. |
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| keep cooking |
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| at a point the oil will separate from the mix |
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| now you can serve |
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| i served it with kuzhipaniyaram |
Sowmya Shankar
Can we use this chutney to spread on dosas while making Masala dosa
Anonymous
Hi Aarthi,
Good clicks and tempting to eat. I have one basic question, Shall we use olive oil for cooking i.e. thalippu and deep fry etc.
Thanks
Vasantha
Aarthi
@Sowmya Shankaryes u can
Aarthi
@Anonymousyes u can use..
Sneha G
Hi Arthi,
Please dont let harsh and rude comments bother you.
your cooking is amazing and i love so many of your recipes.
~ sneha 🙂
Anonymous
I tried it with much enthusiasm but it turned green when i cooked it in oil. Why?
Aarthi
@Anonymousnot sure what musthave happened
Anonymous
Hi aarti I want to know that which chillies r these its spicy or normal
Aarthi
@Anonymousit is medium spicy ones
usha
Hi Aarthi,
Can I use tomatoes instead of tamarind?
Aarthi
@ushaa little tamarind makes it tasty
Anonymous
Aarthi your chutney recipes r mouth watering.
Shakthi Dasan
i would request you to read the below question and request you to reply when u get a chance.
how long we need to cook to get oil separate from mix?
Aarthi
it would take around 5 to 8 mins
Sarini S
Actually, Aarthi, you don't really have to delete or feel hurt for all the hate comments. Don't let it get it to you because people judge you no matter what. Just let the positivity rule your head always. Your blog is amazing by the way. Cheers 🙂
Rekha Bhaskaran
Hello, tried most of ur recipes n nothing was a let down till now. All superb recipes.
Made this chutney with oats idly and everybody loved it.
Brindha
Hi Aarthi akka...I'm too from nagercoil.
Thanks a lot for your recipes..They taste really well...
Mehalaantony
Amazing recipe s aarthi mam. Loved it. Thank you so much
Vaishali Prasanth
It goes too good with dosa.
Love the flavour of it . As u mentioned it gets too good only with gingelly oil 🙂