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.