This delightful Andhra Red Chilli Chutney is a perfect companion for your morning meals, especially with ghee-roasted dosa or rava idli, accompanied by filter coffee. Its vibrant flavors and enticing aroma will elevate any dish.
Ingredients
| Ingredient | Quantity |
|---|---|
| Fresh Red Chili | 100 grams |
| Tamarind Paste | 1 tablespoon |
| Sesame Oil | 2 tablespoons |
| Mustard Seeds (Rai) | 1 teaspoon |
| Asafoetida (Hing) | 1/2 teaspoon |
| Fenugreek Powder | 1/2 teaspoon |
| Salt | To taste |
Nutritional Information (Approximate per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 50 |
| Protein | 1 g |
| Carbohydrates | 6 g |
| Fat | 3 g |
| Fiber | 1 g |
Instructions
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Prepare the Chillies: Begin by removing the stems from the fresh red chilies. Rinse them thoroughly under cold water and then pat them dry.
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Sauté the Chillies: Heat sesame oil in a skillet over medium heat. Add the red chilies and sauté them for about 2 minutes, until they become slightly tender. Once done, remove them from the skillet and set aside to cool.
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Blend the Chutney: After the chilies have cooled, transfer them to a mixer grinder. Add the tamarind paste and blend until you achieve a smooth consistency.
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Temper the Spices: In the same skillet, add 2 tablespoons of sesame oil and heat. Once hot, add mustard seeds and asafoetida. Sauté until the mustard seeds start to crackle.
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Combine and Cook: Add the blended red chili paste to the skillet and cook for an additional minute, allowing the flavors to meld. Turn off the heat and let it cool.
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Storage: Transfer the chutney to an airtight container. This chutney can be stored in the refrigerator for up to two weeks.
Serving Suggestion
Serve this Andhra Red Chilli Chutney alongside ghee-roasted dosa or rava idli for a traditional breakfast experience. It can also complement various rice dishes, enhancing their flavor.
Enjoy the spicy and tangy delight of Andhra cuisine with this quick and easy chutney recipe!