Vara Milagai Chutney Recipe – How to to make Spicy Red Chilli Chutney – Milagai Chutney – Red Chilli Chutney – is a very common side dish for Idli Dosa panniyaram kind of breakfast dishes. We at home call it kaara chutney because its is that spicy.. we make two versions of this spicy chutney one includes tomato which is kind of mild and the other one is with chillies and garlic. Today i will be sharing the one without tomato…
Try our 3 – INGREDIENT POTTUKADALAI CHUTNEY WALNUT CHUTNEY
Vara Milagai Chutney
Ingredients
Ingredients - for saute & grind
- 10 each Red chillies spicy variety
- 5 each Kashmir red chillies optional for color
- 10 cloves Garlic
- 1 tiny piece Tamarind (about a blueberry size)
- 2 teaspoon Oil (sesame oil preferred)
- 1/2 teaspoon Salt (kosher / kallu uppu preferred)
- 1/8 cup Water
Ingredients - for tempering
- 1 tablespoon Oil (sesame oil preferred)
- 1/2 teaspoon Mustard seeds
Instructions
- Heat oil and saute the dry red chillies along with garlic for 3 to 4 minutes or until the garlic becomes lightly mushy. Add in a tiny piece of tamarind while sauteing.
- Let this cool completely.
- Grind to a fine paste with salt and little water.
- Heat sesame oil in a pan, season with msutard seeds.
- Add the ground paste and saute until the oil separates.
- Switch off. Serve it along with idli, dosa or paniyarams.
Try our TOMATO ONION CHUTNEY GARLIC CHUTNEY GINGER CHUTNEY
Heat 2 teaspoon oil in a kadai. Saute the dry red chillies along with garlic.
Adding kashmir chillies to this can give a nice bright red chutney.This step is optional, you may skip and just make it with plain spicy red chillies.
Add in tiny (blueberry size) tamarind while sauteing. This will make it turn soft and will be easy to grind.
Once the garlic turns lightly mushy, switch and let the mixture cool a bit. Add in salt and very little water.
Grind to a fine paste. Try our CHETTINAD TOMATO PUDINA CHUTNEY
Heat about 2 tablespoon oil in a kadai… preferably sesame oil.
When the oil becomes hot, season with mustard seeds.
Immediately add the paste to it and saute well to remove the water content in it. Give it about 3 to 4 minutes over low flame.
Once the chutney becomes thick and oozes oil, switch off! RED CAPSICUM CHUTNEY
Serve with idli dosa or kuzhi paniyaram.
Notes
- This chutney stays good for 4 days at room temperature.
- Refrigeration can keep them longer.
- Adding kashmir chillies is optional, gives good bright red color to the chutney.
- In the place of tamarind you can substitute a small tomato too for variation.
