This green chilli chutney is an ideal dip for Vendhaya Dosai.
- Green chillies (medium size) – 4 to 5
- Sambar Onion – 8 to 10
- Tamarind – a gooseberry size
- Salt – 1 teaspoon or as per taste
- Oil – 1 teaspoon
- Mustard – 1/2 teaspoon
- Asafoetida powder – 1/4 teaspoon
- Grind green chillies, sambar onion, tamarind and salt together to a fine paste.
- Add a teaspoon of oil in a seasoning pan.
- When the oil is hot add mustard and asafoetida.
- Pour the seasoning mix into the chutney.