milagai chutney recipe/dry red chilli chutney

We people love spiced up in our day-to-day life other wise it becomes boring!really!!then why not in our food.This a authentic chettinad milagai chutney recipe served with kuli paniyaram and goes very well with idli,dosa too…Among wide varieties of chutney’s am having a special madness for this milagai chutney recipe !Am totally excited every time I make it.I used to soak the red-chillies before grinding rather than grinding as such.I always prefer and love to add small onions (shallots) wherever possible than the bigger one(if the recipe demands)and here it is a whole lot of small onions that the recipe demands and the taste is always appreciated.Yes!!! we are  now into step by step instructives for the most demanding chutney…

milagai chutney recipe/dry red chilli chutney

INGREDIENTS:

Small onions – 1 cup,Tomatoes – 2
Dry red chillies – 7-8(soaked)
Garlic – 2-3 pieces(peeled)
Salt to taste
Tamarind extract – 3 tbsp
Oil as needed(5-6 approx)
Mustard seeds – 1 tsp,Little asafoetida

METHOD:

SMALL ONIONS CHOPPED

SOAKED CHILLIES

TOMATOES

GRIND EVERYTHING WITH GARLIC AND SALT

ADD MUSTARD AND LITTLE ASAFOETIDA

ADD THE GROUND MIX

AFTER SOME TIME ADD TAMARIND JUICE

STIR TILL THIS STAGE AND YOU ARE READY

VARA MILAGAI CHUTNEY

1.First soak chillies for 15 minutes and keep ready and also the tamarind extract.
2.Grind every thing with salt except tamarind.
3.Then heat a kadai add oil.
4.Add mustard,asafoetida and let splutter.
5.Add the ground mix.
6.Saute nicely for few minutes.
7.Then add tamarind extract.
8.Saute it nicely till the content leaves the pan.

milagai chutney recipe/dry red chilli chutney

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Total Time 15 minutes mins

Ingredients

  

• Small onions - 1 cup
• Dry red chillies - 7-8 soaked
• Garlic - 2-3 pieces peeled
• Salt to taste
• Tamarind extract - 3 tbsp
• Oil as needed 5-6 approx
• Mustard seeds - 1 tsp
• Asafoetida - little
• Tomatoes - 2

Instructions

 

• First soak chillies for 15 minutes and keep ready and also the tamarind extract.
• Grind every thing with salt except tamarind.
• Then heat a kadai add oil.
• Add mustard,asafoetida and let splutter.
• Add the ground mix.
• Saute nicely for few minutes.
• Then add tamarind extract.
• Saute it nicely till the content leaves the pan.
• Serve it.
  

Notes

Can directly grind the chillies but i prefer soaking before grinding.
Stirring properly is very important otherwise the rawness don't go off.