Green chilli chutney

Written by Updated on June 2, 2023 in Chutney
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This green chilli chutney made with sambar (pearl) onion and green chillies is an ideal dip for Vendhaya Dosai.

  • Vendhaya (Fenugreek) Dosai

    Difficulty: Medium

    This Vendhaya (Fenugreek) Dosai is made with parboiled (idli) rice and raw rice.

    Cuisine: Indian
Green chilli chutney
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Green chilli chutney

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Recipe by S Kamala Course: ChutneyCuisine: Indian, TamilDifficulty: Easy
Servings

5

servings
Prep time

5

minutes
Cooking time

5

minutes

This green chilli chutney made with sambar (pearl) onion and green chillies 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

  • 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.

2 Comments

  1. Keerthana
    February 11, 2016 at 1:08 pm  ·  Reply

    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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