Made using red chilies, tomatoes and onions, this Vara Milagai Chutney pairs well with any tiffin item of your choice.
Heat oil, add mustard seeds and asafoetida to the pan 
Add the ground tomato paste, curry leaves, salt and chili powder and cook 
Vara Milagai Chutney
Made using red chilies, onions, tomatoes and garlic, this Vara Milagai Chutney pairs well with any tiffin item of your choice.
Servings: 6
Ingredients
- 2 cups red onion (cubed)
- 1 cup tomato (cubed)
- 2 garlic cloves
- 1 inch tamarind
- 7 red chilies (adjust to taste) (I used Byadagi chilies for a nice color and taste)
- 10 curry leaves
- 4 tbsp oil (gingelly oil tastes good for this recipe)
- ½ tsp mustard seeds
- ⅛ tsp asafoetida (also known as hing or perungayam)
- salt to taste
Instructions
- Add onions, tomatoes, tamarind, red chilies, garlic and 5 curry leaves to a blender.
- Grind into a paste and set aside.
- Heat oil in a pan. Once hot, add mustard seeds and asafoetida.
- Once mustard seeds start to crackle, add remaining curry leaves, ground paste and salt. Check for spice and add chili powder, if needed.
- Cover the chutney with a lid (as this will splatter a bit) and cook on low flame for 8-10 minutes. The raw smell from the onions and garlic should fade and the chutney should no longer stick to the sides of the pan.
- Serve hot with idli, dosa, vellai paniyaram or adai.
- See below for additional varieties or sides that go well with this dish.
