This is one of the easiest chutneys to make, and also one of the most lethal! AK loves it, but I’m always a bit wary since it has too much fire for me. The unsaid word in the title is Chilly! So it’s actually Red (Chilly) Chutney! We like this primarily with dosas, although I’m sure it’s a good accompaniment to paranthas as well as dal-rice and, if you’re extremely daring, then even on toast!
Yes I know it’s more brown than red, but AK insists on calling it red chutney. I’m sure he just made it up one day and it isn’t even a real/ existing recipe. Here it is in perspective…
This would probably keep in the fridge for 2-3 days but I usually make just enough to have during one meal and there aren’t ever any left-overs.
Here’s what I used:
3 onions
6-7 whole dried red chillies
1 tsp salt
1/4 cup vegetable oil (I never said it was a healthy/ low fat chutney!)
Here’s how I made it:
I got the onions together…
Peeled, washed and chopped them roughly. No need to do a great job with uniform pieces since we’re going to grind them anyway…
Then I added the onions and red chillies to the grinder and gave them a few whirls until almost smooth…
Then I added the salt and ground till it was a smooth paste…
Now for the fun part… I heated the oil in an iron kadhai/ wok/ wide bottomed pan. Then I added the onion-chilly paste. It sizzled and sputtered like mad. I cooked it for about 15-20 minutes on medium high heat, stirring frequently, until the moisture dried out and the colour deepened. It needs to be watched carefully to avoid sticking and burning… Also, ensure that your kitchen is well ventilated – windows opened/ chimney or exhaust fan on because the frying chilli can make you cough quite violently! (Not that I’m amused at the thought).
Voila! This was enough to accompany 10 dosas. Obviously AK had more than 3/4 of it and I stuck to heaped servings of coconut chutney!!
Note: make and consume this chutney only at your own risk!