Pacha Milagai Chutney, also called inexperienced chilli chutney, is a highly spiced, tangy South indian condiment that perfectly complements idlis, dosas, and even rice dishes. It’s quick to make and packs a fiery punch with fresh green chillies and different simple elements.
elements:
10-12 sparkling green chillies (regulate to taste)
1 small onion, chopped
2-3 garlic cloves
1-inch piece of ginger
1 tablespoon tamarind paste (or a small lemon-sized tamarind ball soaked in heat water)
1/four cup sparkling coriander leaves (optional)
Salt to taste
1 teaspoon oil (ideally sesame oil or vegetable oil)
1/2 teaspoon mustard seeds (for tempering)
A pinch of asafoetida (hing)
Curry leaves (optionally available, for tempering)
commands:
1. Put together the chutney base:
In a blender, add the inexperienced chillies, chopped onion, garlic, ginger, tamarind paste, coriander leaves, and salt. Combo most of these elements with a touch water to shape a clean paste. Adjust the water quantity to get the preferred consistency. The chutney should be thick however spreadable.
2. Tempering (optionally available however endorsed):
Warmness oil in a small pan over medium warmth. Upload mustard seeds and allow them to splutter. Add a pinch of asafoetida and curry leaves if the use of. Fry for some seconds till fragrant. Pour this tempering over the chutney and mix properly.
3. Serve:
Serve the Pacha Milagai Chutney clean with idli, dosa, rice, or any South indian snack. It pairs properly with coconut chutney for a balanced taste.
Guidelines:
alter the range of chillies based on your spice tolerance.
Tamarind gives a tangy twist; lemon juice may be used as an alternative.
For a milder chutney, do away with the seeds from the chillies before grinding.
Experience your highly spiced and vibrant Pacha Milagai Chutney!
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