Small onion crimson chilli Chutney is a highly spiced, tangy, and flavorful South indian chutney made with small onions (additionally referred to as shallots), dried crimson chillies, and tamarind. This raw onion chutney pairs flawlessly with idli, dosa, or even pooris, adding a bold punch to any meal.
Ingredients:
Small onions (shallots) – 1 cup (peeled)
Dry pink chillies – 6-8 (modify as according to spice choice)
Tamarind – a small lemon-sized ball
Garlic cloves – 2 (non-compulsory)
Mustard seeds – 1 tsp
Urad dal – 1 tsp
Curry leaves – eight-10
Oil – 2 tbsp
Salt – to taste
Water – as wished
Method:
1. Roast ingredients:
Warmness 1 tbsp oil in a pan. Add small onions and sauté on medium flame till they turn translucent and slightly golden. Eliminate and set apart.
2. Inside the equal pan, roast dry red chillies until aromatic but no longer burnt. Eliminate.
3. Upload mustard seeds and urad dal to the pan and roast till golden. Put off and allow the entirety cool.
4. Soak Tamarind:
Soak tamarind in warm water for 10 minutes and extract the juice.
5. Grind Chutney:
In a blender, combine roasted small onions, red chillies, mustard seeds, urad dal, garlic (if the use of), tamarind extract, and salt. Grind to a easy paste, including water grade by grade to reach the preferred consistency.
6. Tempering: (optional)
Warmth 1 tbsp oil in a small pan. Upload curry leaves and let them splutter. Pour this over the chutney for additonal aroma.
Serving inspiration:
Serve Small onion red chilli Chutney fresh with idli, dosa, or pooris. Its highly spiced and tangy flavors make it a favourite condiment in South indian kitchens, improving each bite with a burst of taste!
Experience this clean-to-make chutney packed with bold flavors and the natural sweetness of small onions!
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