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You are here: Home / Chutney / Green Chilli Chutney / Pacha Milagai Chutney / Spicy Chilli Chutney / Chilli Garlic & Onion Chutney

Green Chilli Chutney / Pacha Milagai Chutney / Spicy Chilli Chutney / Chilli Garlic & Onion Chutney

February 2, 2014 By Aarthi 9 Comments

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One of my favorite chutney is this one. It is very spicy yet so flavourful. You dont need much of this, just a little served with soft dosa or idly can taste wonderful. This chutney is meant to have little more oil, because the oil cuts the heat and makes it enjoyable. You can make a huge batch of this and keep it in fridge and use it whenever you want. So try this and let me know how it turned out

Mean time check out my other chutney recipes..
 

Preparation Time : 5 mins
Cooking Time : 10 mins
Serves : 5 to 6

Ingredients:

Shallots / Chinnna Ulli – 10
Garlic – 10 cloves
Green Chilli – 10 large chopped
Tamarind Pulp – 2 tblspn
Oil – 5 tblspn
Salt to taste


Method:

Heat oil in a kadai. Add in shallots and garlic in it. Fry till light golden.

Add in green chilli and saute till they turn golden too.

Add in tamarind and salt. Mix that well.

Now let this cool a bit. Take this in a blender and puree it.

Transfer it to a bowl and serve with dosa or idly.

Pictorial:

Take all your ingredients
Heat oil in a kadai
Add in garlic cloves
Add in shallots
Cook till they are light golden
Add in chopped green chillies
some tamarind
Add some salt
mix them well
Now let this cool, take it in a blender
Make into a smooth puree
Serve with dosa

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Filed Under: Chutney, Green Chilli, Recent Recipes

About Aarthi

Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours!

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Comments

  1. Ramya Krishnamurthy

    February 2, 2014 at 12:12 pm

    Happy to follow you aarthi
    super recipes here

    Reply
  2. kami

    October 10, 2014 at 4:08 pm

    Hi..Cn I try with any variety of bell peppers??

    Reply
  3. Aarthi

    October 10, 2014 at 5:31 pm

    @kamiyes u can use…but hot green chillies makes it tasty

    Reply
  4. Anonymous

    January 3, 2015 at 4:41 pm

    not as good as expected

    Reply
  5. Claudine

    February 11, 2015 at 1:18 am

    Just cooked this today and I like it a lot. I remove the green chilli seeds so that its not going to be too spicy and I did not have any tamarind pulp on hand so I just substitute tamarind powder and add a little sugar. Next time I will try adding coconut milk or greek yogurt to make a different variation I hope it turns out well.

    Reply
  6. wild horses

    June 27, 2015 at 3:54 am

    i love your recipes.
    in this one is it just tamarind – there is no need to clean the pulp or to soak it?

    Reply
  7. Aarthi

    June 27, 2015 at 4:03 am

    @wild horsesjust a seedless pulp is good

    Reply
  8. Anonymous

    October 19, 2016 at 7:17 am

    my all time fav receipes they r easy , colourful presentation, eye catching very good job

    Reply
  9. Ahalya

    November 26, 2019 at 7:03 am

    Tried it out today but didn’t get this brown color.

    I fry my onion golden like yours and enough of the tamarind flavor is there in chutney. But still no brown color just a pale greeniah white color. What could be wrong?

    Reply

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Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours! More About Me…

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