Chilli Chutney :
Dry red chillies : 15
Peeled shallots : 8
Tamarind : Pulp of 2 pods
Vinegar : 1 teaspoon
Coconut oil/Refined oil : 1 tablespoon
Salt : As per taste
- Fry the red chillies in a skillet with a few drops of oil. Once they start turning brown, remove and keep them aside.
- Now shallow fry the peeled shallots in the same skillet. Once they turn translucent, remove and keep them aside.
- After the chillies and shallots have cooled, grind them into a coarse paste and transfer the paste into a bowl. Add salt and vinegar and stir well. The chutney is ready.
Note : I do not use water to dilute the contents.