Red Chilli Chutney

Ingredients

• - 1 cup dried red chillies
• - 2 tbsp roasted chana dal
• - 2 green chillies
• - 1/2 inch ginger
• - Small piece tamarind
• - 1 tsp mustard seeds
• - 1/2 tsp urad dal
• - 1 dried red chilli
• - 1 sprig curry leaves
• - Salt to taste

Method

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. Dry roast dals: Dry roast 2 tbsp chana dal and 1 tbsp urad dal in a pan 3-4 minutes until golden. Cool.
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. Add tamarind: Add a small pea-sized piece of tamarind to the pan. Fry 1 minute. Cool completely.
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. Taste: Red chilli chutney should be fiery, tangy and deep red.
7. Make tempering: Heat 2 tbsp oil. Add 1 tsp mustard seeds — when they pop add 1 tsp urad dal and fry golden.
8. Add aromatics: Add 1 sprig curry leaves and a pinch of asafoetida. Pour over chutney.
9. Mix well: Stir tempering through the chutney.
10. Serve: Red chilli chutney is intensely spiced — a little goes a long way. Serve with idli, dosa or as a side with rice.