Thank you so much Lavi for the beautiful blue plate, I am loving it. Once during our casual talk I mentioned about my craze for blue props and she surprised me with this cute blue plate when we met this time.
It all started when I asked her number to get details about oven and from there on our friendship bloomed….Then we spoke often and our chats covered many topics including daily chores,kids,shopping and ofcourse blogging too.But I should admit we became more closer when I was struggling with the site issue that I mentioned earlier… Her words were motivating and she made me reinvent the way I look at problems.
I will sure share the other wonderful food props she gifted me….hopefully sooner as I myself cant wait to use them 🙂
Chilli Garlic Chutney Recipe – Ingredients
Recipe Category: Side dish | Recipe Cuisine: South Indian
Big Onion – 2 medium sized chopped finely
Red Chillies – 5
Tamarind – 1/2 tsp
Garlic – 4 halved
Salt – to taste
Cooking Oil – 2 tsp
Gingelly Oil – 2 tsp
- Chop onions finely. Heat a tsp of oil , add onion and red chillies.Saute till onions turn nicely browned and till raw smell leaves.
- Cool down and grind it along with raw garlic,tamarind and little water to a fine paste.Add salt and blend it once.Finally add gingelly oil and mix well.
Serve with hot idlis / paniyarams.
- This is super spicy but if you want you can reduce red chillies according to your spice level.
- This keeps well for 2 days in room temperature itself and if refrigerated it can extend the shelf life to 1 or 2 days.
- Tamarind adjusts the spice level and gives a nice tangy twist to the chutney so dont skip it.