Chilli Chutney Recipe | Green Chilli Chutney Recipe

Chilli chutney | Milagai Chutney is a spicy Indian condiment which is fiery and flavourful. This chilli garlic chutney is generally served with any breakfast dish including popular idli, dosa, paniyaram, masala dosa, pongal and vada.

Chilli Chutney Recipe

It has been some time since i posted any chutney recipe. I like trying different chutney recipes.

Chilli Garlic Chutney is for those spice lover and garlic lover. So it matches me perfectly. It’s spicy tangy and really very garlicky. I adore it a lot, often I make a jar of it every so often and keep it in fridge and use as needed. This has very long shelf life as well. I served this with my egg paniyaram.

About Chilli Chutney Recipe

Chilli Chutney is one among the fundamental and popular chutney recipe. Up to now chillies are either roasted within the coal till it’s charred after which pounded with other stuff in a mortar and pestle. I actually have a fancier version of roasted tomato chutney.

Now we haven’t got that much time readily available. So make chutney faster and easier. That is one such recipe by which you’re taking all ingredients and puree in a blender. Then cook that in gingelly oil. Gingelly oil in milagai chutney is de facto delicious because it adds a light aroma to the chutney and it’s one among the healthiest oil.

What’s Chutney Recipe?

In Indian cuisines, chutney is a variety. Chutneys are available a wide range of flavours including tomato relish, yoghurt or curd, cucumber, spicy coconut, spicy onion, or mint sauce.

Thogayal or thuvayal (Tamil) are preparations much like chutney but with a pasty consistency in Tamil Nadu. Pacchadi is one other name for it in Andhra Pradesh. It is usually often called chammanthi in Kerala and tokku or pacchadi in Telangana. When the word chutney is used alone, it refers to thengai chutney, a coconut-based chutney.

Similar Recipes,

Capsicum Chutney
Onion Chutney
Beetroot Chutney

Ingredients for Chilli Chutney

Red Chillies

Red chilli is an ingredient used to enhances the flavour and color of food. It accommodates medicinal and homoeopathic properties. Chillies have a strong flavour so use it cautious. Also you should utilize fresh red chillies or in dry form as required.

Garlic

Garlic has a definite, pungent flavour that, when raw, borders on spicy and, when cooked, borders on nutty. It loses its acrid raw flavour when dried and crushed into garlic powder, making it ideal for seasoning dishes.

Tamarind

Tamarind is important ingredient in chilli chutney. Because it adds the essential tangy taste to the chutney. Lemon juice will be added within the chutney for tangy taste, but tamarind is used traditionally.

Easy methods to Make Milagai Chutney (Chilli Chutney)

Any chutney or condiment starts with sauteing ingredients together after which moves to grinding the ingredients. The feel of the chutney totally depends upon you. You possibly can make it smooth of coarse as you like. Later the chutney gets a tempering.

Frying

Dry red chillies or fresh red chillies are sauted with garlic, onions(optional) till it gets nice color. In case you don’t want to fry the ingredients you may grind them after which cook them within the tempering oil.

Grinding

Using a food processor will provide you with coarse chutney while Indian blender will lead to smooth puree. You need to use the heartbeat option within the blender to make coarse puree.

Tempering

Tempering plays a vital part in boosting the flavours of chutney. Use gingelly oil (indian sesame oil) for optimum flavour.

Storing & Shelf Lifetime of Chilli Chutney

To increase the shelf lifetime of chutney make certain you employ minimum water when grinding. Even in the event you used extra water, make certain you cook them off in hot oil till oil separates. This helps to increase the shelf lifetime of any chutney. Specially this milagai chutney | chilli chutney will be stored greater than per week under refrigeration.

If you could have any questions not covered on this post and in the event you need assistance, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.

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📖 Recipe

Chilli Garlic Chutney Recipe

1)Soak dry red chillies in warm water for 10 mins.

2)strain the water and add it in a blender. Add in garlic

3)Add in tamarind.

4)add salt.

5)Pour water if needed and grind right into a puree.

6)heat oil in a kadai and crackle some mustard seeds.

7)pour chutney in and cook.

8)cook till thickened.

9)serve.

Maharashtrian Red Chilli Chutney Recipe

Maharashtrian style red chilli chutney is an easy chutney recipe made using fresh red chillies and garlic. It has a straightforward seasoning over it and taste so delicious with idli or dosa. You possibly can serve with paniyaram, sandwiches, deep fried snacks like samosa or bajji.

Chilli Tomato Chutney Recipe

In case you only have one tomato readily available, still you may make this chutney. You would add some garlic when grinding for more flavour. Also in the event you don’t desire the warmth but color, add kashmiri chilli powder as a substitute.

Chilli Lemon Chutney Recipe

Green Chilli Chutney Recipe

Green Chilli chutney is spicy yet so flavourful. This chutney is supposed to have little more oil, since the oil cuts the warmth and makes it enjoyable. You possibly can make an enormous batch of this and keep it in fridge and use it at any time when you wish.

Incessantly Asked Questions? FAQ?

What’s the difference between salsa and chutney?

Chutney is a condiment or side dish that is comparable to salsa or a sweet relish. Chutneys are typically made with fruits, herbs, vegetables, or a mix of those ingredients. Most chutneys require a fragile balance of sweet, sour, and spicy flavours.