Green chilli chutney

Green chilli chutney

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


  1. Grind green chillies, sambar onion, tamarind and salt together to a fine paste.
  2. Add a teaspoon of oil in a seasoning pan.
  3. When the oil is hot add mustard and asafoetida.
  4. Pour the seasoning mix into the chutney.


  1. Hi very tempting…
    Do we need to fry the grinded paste or leave it raw?
    Can we use normal onion instead of small onion?

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