Chettinad Style Dry Chilly Chutney

Ingredients:
Red Chilly - 12 nos
Garlic - 10 pods
Shallots - 8 to 10 nos
Tamarind Paste - 1 tbsp
Turmeric Powder - 1 pinch
Gingely Oil - 3 tbsp
Asafodeita - 1/2 tsp
Mustard seeds - 1/2 tsp
Broken Urad Dal - 1 tsp

Method:
Grind red chillies, garlic, shallots, salt and tamarind paste to a fine paste. Heat 2 tbsp of oil in a pan add mustard seeds and when it splutters add the broken urad dal and asafodeita. When it turns golden brown in colour, add the ground paste. Keep stirring till the oil comes out of the sides. Add the remaining 1 tbsp of gingely oil to it when still hot.

The chutney will be quite hot and if needed, the number of red chillies can be reduced a bit.

Goes well with steaming hot idly and also with Adai.

Red Garlic Chutney - A spicy side dish recipe for Idly and Dosa

Ingredients:
Grated Coconut - 1 cup
Garlic - 8 cloves
Red Chillies - 4 (round vareity)
Tamrind Paste - 1 tsp
Oil - 2 tsp
Mustard Seeds - 1/2 tsp
Hing - a pinch
salt to taste

Method:
Heal 1 tsp of oil in a pan and saute the red chillies along with garlic for a minute. Add the coconut to the pan and fry till it turns golden brown. Let it cool and grind it to a paste along with tamrind paste and salt. Add little water, to make it a paste.

Heat oil in a seasoning laddle and add mustard seeds to it, when it splutters add asafodeita(hing) and pour it on top of the chutney.

This can be served with Idly or Dosa. (Especially for dosa that is made on the very day when the batter is prepared).

Red Chutney Recipe for Chat

This chutney can be used in all the chat items.

Ingredients:
Red Chilly - 12 nos
Green Chilly - 1 no
Garlic Pods - 4 nos
Ginger - 1 inch piece
Salt to taste.

Method:
Grind all the ingredients together using very less water. Store in an airtight container. This can be used for about 2 weeks if refregirated.