I love, love, love this chutney and I need to have this with my lovely thosai, appam and more of the other Indian dishes. My mother’s one is really the best though. I don’t need anything else – just a good spicy one and I’m happy. It’s ridiculously easy with just a few ingredients! I feel like you can even have this with rice, mix it with vegetables and such.
- 12 dried chillies (adjust according to spicy levels)
- 1 big tomato
- 1 red onion
- 3 teaspoons olive oil
- 1 tsp mustard seeds
- A few curry leaves
- Salt to taste
Here it goes…
- Grind up the dried chillies, tomato and red onions.
- Tip: To help grind the chillies easier – break, deseed and soak them in hot water for a little bit.
- On a pan, heat up some oil and then add the mustard seeds. Be careful as it will pop.
- Next add the curry leaves, followed by the grinded up paste.
- Add salt to taste and cover this up to avoid any splashing. Lower down the heat.
- The dish will thicken up and oil will separate a little.
- Perfect! (Too much of oil separation won’t be good too)
It is so delicious, tasty and just wonderful!
Have you had spicy chutney before?