05 May 2017


Andhra Ripe Red Chilli Chutney makes a perfect side dish with dosa. The recipe is simple to make with very lesser ingredients. The ripe red chilli chutney turned out to be sooper spicy and hot like the way i wanted. I ground it too a smooth texture. Traditionally they are coarsely pounded using a mortar pestel.

100 gms - Ripe Red Chillies
1 tsp - Tamarind paste
2 tbsp - Gingelly oil
1/2 tsp - Mustard seeds
1/2 tsp - Fenugreek powder
1/4 tsp - Hing / Asafoetida
Salt as reqd

Remove the stalks of the chillies and thoroughly wash and pat dry them.
In a pan heat drop of oil, fry the chillies in medium heat for 2 minutes, remove and set them aside.
Grind the chillies with tamarind paste into smooth texture or as per your required consistency.
Keep scrapping the sides do not add much water while grinding.
Heat 2 tbsp oil add mustard seeds once it crackles add hing, turn to low heat and add the chilli paste, add salt and allow to come to gentle boil.
Turn off the flame, allow to cool and store it.

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