This South Indian Special Red Chutney is a flavorful and vibrant condiment that pairs perfectly with dosas, idlis, and vadas. The recipe is part of a delightful South Indian Chutney Series, showcasing the rich culinary heritage of the region. Do try this out and enjoy its spicy and tangy taste!
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Heat oil in a pan and add mustard seeds, cumin seeds, and asafoetida. Let them splutter.
Add chopped onions and garlic to the pan. Sauté until the onions turn translucent.
Add chopped tomatoes and dried red chilies. Cook until the tomatoes soften and blend well.
Allow the mixture to cool slightly, then transfer it to a blender.
Blend the mixture into a smooth paste. Add salt to taste and mix well.
Adjust the number of red chilies based on your spice tolerance.
For a tangier chutney, add a small piece of tamarind while blending.
Store the chutney in an airtight container in the refrigerator for up to 3 days.
Can I use fresh red chilies instead of dried ones?
Yes, you can use fresh red chilies, but the flavor and texture will differ slightly.
What dishes pair well with this chutney?
This chutney pairs well with South Indian dishes like dosas, idlis, and vadas.
Can I make this chutney less spicy?
To reduce the spice level, use fewer red chilies or substitute them with milder varieties.
Can I freeze this chutney?
Yes, you can freeze the chutney in small portions for up to a month. Thaw before use.
Is asafoetida necessary for this recipe?
Asafoetida adds a unique flavor, but you can skip it if unavailable.
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