Red Chilli Chutney

In summer vacation to kodaikannal, I know its a bit late but me and brother are finally home only now. In this chill morning, I wish to eat this spicy chutney with idli:P 

Its my favorite red chilli chutney from my mom's kitchen. It goes well with dosas, adai dosa, and chappathi. Its very easy to make and a quick recipe. The colour is enough to call it Hot and Spicy!!!

The main reason for using gingelly oil is its healthy and makes us not burn our tongue and stomach.

We can make large quantities and use in time of need. Store the paste in a airtight container and leave it on fridge. When required just toss well with oil and temper it.

RED CHILLI CHUTNEY
Recipe Category:		Side-dish
Preparation Time:		10 mins	Cooking Time:		5 mins	Serves:	4

Ingredients:

• Shallots (Small onions) - 1 cup peeled
• Garlic - 2
• Red chilli powder - 2 tbsp (adjust to taste)
• Tamarind - small piece 
• Curry leaves - handful
• Rock Salt - As Required
• Gingelly oil - 6 tbsp OR Oil - 6tbsp

To temper:

• Mustard seeds - 2 tsp
• Urad dhal - 1 tsp
• Curry leaves - few

Method of preparation:
1.In your food processor, add the onions, garlic, red chilli powder, tamarind, curry leaves and salt. Add required water to grind to a coarse paste. (The onions must not be completely crushed, it adds more taste)

2.Heat a pan, add gingelly oil enough to toss the red chilli chutney, then add mustard seeds, urad dhal, curry leaves and finally the paste. Keep in medium flame and keep stirring for three minutes. Leave it in low flame for 5 mins. More oil is required, as it consumes the oil. It tastes best with gingelly oil.

Notes:

• You can store the raw paste for two weeks. We can make it ready in minutes while in a hurry.
• If you use more oil, it will be more tasty.