Instant Milagai Red Chutney

By Hebbars Kitchen · 20 min

Ingredients

Instructions

1. Heat 2 tbsp oil in a pan and roast 2 tbsp urad dal until aromatic.
2. Add 1 inch ginger, 3 cloves garlic and 10 dried red chillies. Roast until the chillies puff up.
3. Sauté ½ onion until soft and the raw smell is gone.
4. Add 3 tomatoes and ¼ tsp turmeric, and cook until the tomatoes are soft and mushy.
5. Let everything cool completely, then transfer to a blender jar.
6. Add 1 tsp salt and grind to a smooth paste, adding water as needed.
7. Transfer the chutney to a large bowl and adjust the consistency with water as needed.
8. Heat 2 tbsp oil for the tempering. Add ½ tsp urad dal, 1 tsp mustard, 2 dried red chillies, a pinch of hing and a few curry leaves.
9. Once the tempering splutters, pour it over the chutney.

Summarized from Hebbars Kitchen's video. Watch it for the details.

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GarlicOnionTomatoGingerUrad dal