Red chilli chutney
In this Article
This fiery red chili chutney recipe is a sure accompaniment for breakfast dishes like adai dosa, ragi dosa, rava idli, or even wheat pancakes, appe and utappam. Coconut need not be added and is super quick to make. The level of spice can be adjusted to taste, however, if we make it extra hot, a little amount of chutney goes a long way.
| Serves | Preparation Time | Cooking Time |
| 3 People | 5 Minutes |
5 Minutes
|
Ingredients
- 1 cup of onions, peeled and sliced
- 10-12 dry red chilies
- 1 pinch of hing (asafoetida)
- 1 small piece of tamarind or 1 tsp(teaspoon) tamarind paste
- 1-2 tsp of salt
- 2 tsp of oil
- 1 clove of garlic
Method
Step 1
Heat the oil; add the chilies.
Step 2
On a low flame, fry for a minute until they start to emit a pleasant aroma.
Step 3
Remove the chilies and add the sliced onions to the same pan. Fry until golden.
Step 4
Add the hing, garlic, and salt.
Step 5
Stir through and remove from flame.
Step 6
Add the tamarind piece or paste at the end.
Step 7
Allow to cool completely.
Step 8
Grind with the chilies to make a smooth paste.
Nutritional Information
Serving Size: 1 serving (1tbsp)
| Calories | 18.6 | Total Fat | 0.1 g | ||
| Saturated Fat | 0.0 g | Polyunsaturated Fat | 0.0 g | ||
| Monounsaturated Fat | 0.0 g | Cholesterol | 0.0 mg | ||
| Sodium | 3.4 mg | Potassium | 89.6 mg | ||
| Total Carbohydrate | 4.6 g | Dietary Fiber | 0.4 g | ||
| Sugars | 0.4 g | Protein | 0.4 g | ||
| Vitamin A | 4.2 % | Vitamin B | 12 0.0 % | ||
| Vitamin B | 6 2.4 % | Vitamin C | 34.3 % | ||
| Vitamin D | 0.0 % | Vitamin E | 0.7 % | ||
| Calcium | 0.6 % | Copper | 2.0 % | ||
| Folate | 1.5 % | Iron | 1.3 % | ||
| Magnesium | 1.4 % | Manganese | 2.9 % | ||
| Niacin | 1.0 % | Pantothenic Acid | 0.7 % | ||
| Phosphorus | 1.1 % | Riboflavin | 1.1 % | ||
| Selenium | 0.3 % | Thiamin | 1.5 % | ||
| Zinc | 0.4 % |
*Percent Daily Values are based on a 2,000 calorie diet.
Your daily values may be higher or lower depending on your calorie needs.
