Green chilli chutney

This green chilli chutney is an ideal dip for Vendhaya Dosai.

Ingredients

  • 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

Directions

  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.

2 Comments

  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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