Ingredients:
Red Chilly - 12 nos
Garlic - 10 pods
Shallots - 8 to 10 nos
Tamarind Paste - 1 tbsp
Turmeric Powder - 1 pinch
Gingely Oil - 3 tbsp
Asafodeita - 1/2 tsp
Mustard seeds - 1/2 tsp
Broken Urad Dal - 1 tsp
Method:
Grind red chillies, garlic, shallots, salt and tamarind paste to a fine paste. Heat 2 tbsp of oil in a pan add mustard seeds and when it splutters add the broken urad dal and asafodeita. When it turns golden brown in colour, add the ground paste. Keep stirring till the oil comes out of the sides. Add the remaining 1 tbsp of gingely oil to it when still hot.
The chutney will be quite hot and if needed, the number of red chillies can be reduced a bit.
Goes well with steaming hot idly and also with Adai.
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