Red Chilli Chutney

Method

1. 1

   Soak dried chillies: Soak 6-8 dried red chillies in warm water for 15-20 minutes until they soften. Drain. Soaking makes them easier to blend and reduces harshness.

2. 2

   Dry roast dals: Dry roast 2 tbsp chana dal and 1 tbsp urad dal in a pan 3-4 minutes until golden. Cool.

3. 3

   Fry shallots and garlic: Heat 1 tsp oil. Fry 5 shallots and 5 garlic cloves on medium heat 4-5 minutes until golden.

4. 4

   Add tamarind: Add a small pea-sized piece of tamarind to the pan. Fry 1 minute. Cool completely.

5. 5

   Blend: Add soaked chillies, roasted dals, fried shallots, garlic and tamarind to a blender. Add salt. Blend to a smooth thick paste with minimal water.

6. 6

   Taste: Red chilli chutney should be fiery, tangy and deep red.

7. 7

   Make tempering: Heat 2 tbsp oil. Add 1 tsp mustard seeds — when they pop add 1 tsp urad dal and fry golden.

8. 8

   Add aromatics: Add 1 sprig curry leaves and a pinch of asafoetida. Pour over chutney.

9. 9

   Mix well: Stir tempering through the chutney.

10. 10

    Serve: Red chilli chutney is intensely spiced — a little goes a long way. Serve with idli, dosa or as a side with rice.