Red Chilli Chutney

Red Chilli Chutney - Milagai chutney


Dry Red chilli - 12-15.( Soak for 30 min, remove seeds from 8 red chillies)
shallot - 1
garlic cloves - 2
Tamarind - 1 small ball or 1 medium tomato.
sesame oil - 3 tbsp.
mustard - 1 tsp.
  1. Grind all the ingredients using a blender. 
  2. Heat 3 tbsp of sesame oil in a sauce pan. 
  3. Add the mustard seeds and wait until they crackle. 
  4. Add the blended chilli tamarind paste.
  5. Saute for 5 min on medium heat.
Serve with hot fluffy Idli. This chutney can be store up to 1 week at room temperature. 
Recipe for Idli, the soft steamed rice cakes can be found here.


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I started learning cooking from my grandmother, Mrs. Gunaseeli, who gave me her recipes and tips and some measurement tools for making them. The red measuring cup that I use in my recipes was once owned by my granny. My grandmother is very passionate about cooking and travel. She has written many cook books. This blog is one way to document her writing and to make it available for everyone.