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Main Course

Chilly Chutney

Ground fresh and served immediately, this chutney hits all the right notes — heat from the chillies, richness from coconut, and a sharp tang that cuts through rich curries and fried foods.

10 min total|Prep 10 min|Cook 20 min|1 servings|easy

Ingredientsfor 1 servings

10-12 nos Red Chillies Dry Red/Onnaka mullagu
5-6 nos Shallots (Kunjulli)
Salt, to taste
Oil, to taste

Preparation

Step 1
Get a tava/pan, pour a little oil and heat in low flame. Fry the red chillies(should not become black in color).
Step 2
Put these chillies in a mixer jar.
Step 3
Cook the onions till they become light brown.
Step 4
Put it into the mixer jar and add required salt. Grind till it become a paste.
Step 5
Pour the chilly paste into a bowl and add very little oil and Stir everything together thoroughly.
Step 6
Ready to have with Dosa/Iddly.

Tip

Fresh curry leaves make a genuine difference. Dried curry leaves are a poor substitute — if you cannot get fresh ones, increase the quantity and fry them longer.

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Main Course

Chilly Chutney

Ground fresh and served immediately, this chutney hits all the right notes — heat from the chillies, richness from coconut, and a sharp tang that cuts through rich curries and fried foods.

10 min total|Prep 10 min|Cook 20 min|1 servings|easy

Ingredientsfor 1 servings

10-12 nos Red Chillies Dry Red/Onnaka mullagu
5-6 nos Shallots (Kunjulli)
Salt, to taste
Oil, to taste

Preparation

Step 1
Get a tava/pan, pour a little oil and heat in low flame. Fry the red chillies(should not become black in color).
Step 2
Put these chillies in a mixer jar.
Step 3
Cook the onions till they become light brown.
Step 4
Put it into the mixer jar and add required salt. Grind till it become a paste.
Step 5
Pour the chilly paste into a bowl and add very little oil and Stir everything together thoroughly.
Step 6
Ready to have with Dosa/Iddly.

Tip

Fresh curry leaves make a genuine difference. Dried curry leaves are a poor substitute — if you cannot get fresh ones, increase the quantity and fry them longer.