Serving Size - 2
Preparation time - 10 minutes
Cooking time - 5 minutes
Red shallot chutney is the most common chutney in south India. It goes well with idli, dosa or even as spread for bread sandwich or to chapathi rolls.
I specially made this chutney for sending this recipe to my friend Viji's - Show your styles to the world SYS-W SERIES MARCH 2014. WE have to choose a number between 1 to 6 before 5th of every month, on the 5th of every month she revealed the secret ingredients behind the each numbers. According to that, my son picked number 4. The secret ingredient behind the number 4 is Red. So that I made this red shallot chutney to link it up :)
Red shallots peeled - 1 small bowl
Red chillies - 2 or 3
Tamarind - little amount
oil - 1 tsp
Mustard seeds - 1/4 tsp
Urad dal - 1/8 tsp
Curry leaves - 4 or 5
- Heat oil in a pan, add shallots and fry until slightly transparent.
- Add red chillies and tamarind at the final stage, fry for few seconds.
- Allow them to get cool for grinding.
- Grind all the ingredients with salt and make a paste. Keep it in the bowl
- Heat oil for seasoning, add curry leaves, mustard seeds and urad dal in the same order as I told.
- Add the seasoning to the shallot chutney.
- IF you want that to use as sauce for any dish, please avoid seasoning.
- We can also use Red onions instead of Red shallots.
- Be sure, don't burn or make it brown color while frying shallots or onions.
SYS-W SERIES SHOW YOUR STYLES TO THE WORLD by Viji