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:
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| Take all your ingredients |
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| Heat oil in a kadai |
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| Add in garlic cloves |
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| Add in shallots |
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| Cook till they are light golden |
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| Add in chopped green chillies |
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| some tamarind |
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| Add some salt |
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| mix them well |
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| Now let this cool, take it in a blender |
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| Make into a smooth puree |
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| Serve with dosa |
Happy to follow you aarthi
super recipes here
Hi..Cn I try with any variety of bell peppers??
@kamiyes u can use…but hot green chillies makes it tasty
not as good as expected
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.
i love your recipes.
in this one is it just tamarind – there is no need to clean the pulp or to soak it?
@wild horsesjust a seedless pulp is good
my all time fav receipes they r easy , colourful presentation, eye catching very good job
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?