Poondu milagai chutney recipe garlic flavoured chilli chutney a great spicy sidedish for idli,dosa etc
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.
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Poondu milagai chutney recipe
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.
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.
2.Fry until it turns golden.Do not brown it.
3.It should be golden.
4.Now add both red chilli and tamarind to it.
5.Saute for 2 mins and switch off.Cool down completely.
6.Transfer to a bowl, add required salt.
7.Cool down completely. Meanwhile you can make idlis.After cooling, grind it to a paste adding little water.
8.For tempering poondu milagai chutney : In the same oil add mustard seeds and let it crackle.
9.Add chilli garlic paste to heated oil.
10.Mix well, cook for 2-3 mins or until the color changes to a slightly darker shade. 
11.Finally when the color changes, switch off. Poondu milagai chutney ready!
Serve with hot idlis.
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.
Looks awesome…..mouth watering……