↑
  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Sharmis Passions

Cooking and Clicking with Passion

  • Home
  • Recipe Index
  • Baby Food
    • 4-7 months
    • 8-10 months
    • Baby Instant Mixes
    • Baby Porridges
    • Baby Purees
    • Baby Soups
  • Adv & Reviews
    • Advertising
    • Product Review
    • Hotel & Restaurant Reviews
  • Festives
    • Diwali
    • Ramzan
    • Pongal
    • Christmas
    • Onam
    • Krishna Jayanthi
  • Media
  • About
  • Glossary
    • Indian Names Of Veg,Fruits & Others
    • Indian Names Of Pulses, Spices etc
You are here: Home / Sharmis Passions / Poondu milagai chutney recipe, Garlic chilli chutney recipe

Poondu milagai chutney recipe, Garlic chilli chutney recipe

December 1, 2020 by Sharmilee J 1 Comment

Jump to Recipe Print Recipe

Poondu milagai chutney recipe  garlic flavoured chilli chutney a great spicy sidedish for idli,dosa etc

poondu milagai chutney recipe

Poondu milagai chutney recipe with step by step pictures and video. This is one of the must try recipes if you are lover of spicy sidedish varieties.

I am always reluctant to try spicy dishes but this one tempted me so much when I saw the picture in a cookbook so tried it out immediately. Oh my, it was super spicy for our taste buds but tamarind, gingelly oil balances it a bit.

Milagai chutney as the name suggest it has more measure of vara milagai(red chillies), I wanted to reduce the spice level so added half od kashmiri red chillies. In addition, kashmiri red chillies gives a bright red color.

About this recipe:

Generally we make milagai chutney by grinding raw and tempering this method is a bit different. We first saute the ingredients in gingelly oil then later cool down  and grind it. Finally a simple mustard tadka is done.

Storing Suggestions:

  • Store milagai chutney in a clean dry container so that the shelf life extends.
  • Keeps well in room temperature itself for 5 days minimum.
  • You can store in fridge and it keeps well for about a week.

Serving Suggestion:

  • It is a super spicy sidedish apt for idli, dosa, oothapam etc.
  • It actually goes well as a spread for sandwiches or even frankies too.

Related recipes:

  • Milagai chutney
  • Chettinad milagai chutney
  • Red chilli chutney
  • Idli

poondu milagai chutney recipe

If you have any more questions about this milagai chutney do mail me at sharmispassions@gmail.com
Follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this recipe? Do let me know how you liked it.Tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

Print Recipe Pin Recipe

Poondu milagai chutney recipe

Poondu milagai chutney recipe garlic flavoured chilli chutney a great spicy sidedish for idli,dosa etc
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Servings3
AuthorSharmilee J

Ingredients

  • 5 nos small onion
  • 10 nos garlic
  • 5 nos red chillies
  • 5 nos kashmiri red chillies
  • 1 tbsp tamarind
  • 2 tbsp gingelly oil
  • 1/2 tsp mustard seeds
  • salt to taste
  • water as needed

Instructions

  • First heat gingelly oil in a pan - add garlic and small onion.
  • Fry until it turns golden.Do not brown it.It should be golden.
  • Now add both red chillies and tamarind to it.
  • Saute for 2 mins and switch off.
  • Transfer to a bowl, add required salt.
  • Cool down completely.After cooling, grind it to a paste adding little water.
  • In the same oil add mustard seeds and let it crackle.
  • Add chilli garlic paste tot heated oil.
  • Mix well, cook for 2-3 mins or until the color changes to a slightly darker shade.
  • Finally when the color changes, switch off.Serve with hot idlis.

Notes

  • Do not cook for more time after grinding as the taste may change.
  • First cool down the mixture for few mins then after few mins add little water and grind to a paste.
  • Adding gingelly oil gives nice flavour to the chutney.
    Do not compromise on the oil measure otherwise the chutney will have raw taste.
  • Gingelly oil not only gives a flavour but also balances the spice level.
    In addition to mustard seeds, you can add curry leaves too while tempering.
  • The color purely depends on the chilli variety you use. I used half and half of chilli with kashmiri chillies.
Tried this recipe?Mention @sharmispassions or tag #sharmispassions

Milagai chutney recipe video

How to make poondu milagai chutney recipe with step by step photos:

1.First heat gingelly oil in a pan – add garlic and small onion.poondu milagai chutney recipe - add onion,garlic

2.Fry until it turns golden.Do not brown it.poondu milagai chutney recipe - roast until golden

3.It should be golden.poondu milagai chutney recipe - slightly golden onion garlic

4.Now add both red chilli and tamarind to it.poondu milagai chutney recipe - add redchillies,tamarind

5.Saute for 2 mins and switch off.Cool down completely.poondu milagai chutney recipe - saute for 2 mins

6.Transfer to a bowl, add required salt.

poondu milagai chutney recipe - transfer to bowl, add salt

7.Cool down completely. Meanwhile you can make idlis.After cooling, grind it to a paste adding little water.grind with water to a paste

8.For tempering poondu milagai chutney : In the same oil add mustard seeds and let it crackle.temper mustard seeds let it crackle

9.Add chilli garlic paste to heated oil.add chilli garlic paste

10.Mix well, cook for 2-3 mins or until the color changes to a slightly darker shade. saute for few mins

11.Finally when the color changes, switch off. Poondu milagai chutney ready!switch off once color changes

Serve with hot idlis.

poondu milagai chutney recipe

My tips in making poondu milagai chutney:

  • Do not cook for more time after grinding as the taste may change.
  • First cool down the mixture for few mins then after few mins add little water and grind to a paste.
  • Adding gingelly oil gives nice flavour to the poondu milagai chutney. Do not compromise on the oil measure otherwise the chutney will have raw taste.
  • Gingelly oil not only gives a flavour but also balances the spice level.
  • In addition to mustard seeds, you can add curry leaves too while tempering.
  • The color of the milagai chutney purely depends on the chilli variety you use. I used half and half of chilli and kashmiri chillies.

poondu milagai chutney recipe

Related posts:

Whole wheat butter biscuits recipe, Easy butter cookies recipe
Kesar burfi recipe, Kesar burfi with milk powder
Sweet Ammini Kozhukattai Recipe
Mini Pizza for Kids - Pizza Recipes for Kids

Filed Under: Chutneys, Recent Posts, Sharmis Passions, Sidedish For Dosas, Sidedish for Idli

Previous Post: « Karthigai appam recipe – Karthigai deepam sweet appam recipe
Next Post: Adrak chai recipe, Ginger tea recipe »

Reader Interactions

Comments

  1. Jules says

    December 5, 2020 at 9:42 am

    Looks awesome…..mouth watering……

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Hi! I am Sharmilee author,recipe creator and photographer behind Sharmis Passions. Read More…

Lets Connect!

sharmispassions@gmail.com

MY AMAZON STORE

Archives

Categories

MENU

BREAKFAST 
INDIAN BREAD
IDLI DOSA
RICE BOWL
CHATS AND SNACKS

SIDEDISH

CHUTNEY RECIPES
GRAVY RECIPES
SIDEDISH FOR IDLI
SIDEDISH FOR RICE

BY INGREDIENTS

MUSHROOM RECIPES
PANEER RECIPES
SWEET CORN RECIPES
BHINDI RECIPES
BABY CORN RECIPES
POTATO RECIPES
CAPSICUM RECIPES
SOYA CHUNKS RECIPES

KIDS

KIDS BREAKFAST RECIPES
KIDS LUNCH BOX RECIPES
KIDS SNACKS

Random Recipes

More....

Footer

Its Me!

Hello! I am Sharmilee, author here at Sharmis Passions. Read More…

Quick Links

Search
Recipe Index
About
sharmispassions@gmail.com

Search

Copyright © 2021 · TEXT,IMAGES AND CONTENT COPYRIGHTED BY SHARMILEE · Managed by Host My Blog