Milagai Chutney

This fiery chutney is my paati's specialty and almost all of us would have extra idlis on those days this featured. It gets its special taste when made using an 'ammi' (traditional stone grinder that is now replaced by a mixie in most homes)... I used to help my grandmother make this and would often end up with a burning right hand (because of the contact with the red chillies) but the taste was well worth the effort. However, I just resort to the mixie these days and sometimes pulse the onions using a mortar & pestle, in an effort to get the exact texture.

MILAGAI CHUTNEY


Ingredients:
Dried Red Chillies - 4 to 6 (depending on how spicy you want it)
Curry leaves - 6
Tamarind - small piece
Shallots - 1/3 cup (chop into pcs if too big)
Salt - to taste
Nallennai (Gingelly oil) - 1 tbsp
Mustard seeds - 1/4 tsp

Method:

1) In 1 tsp oil, fry the shallots till light brown. Keep aside.

2) Add another tsp of oil and fry the red chillies and curry leaves... till roasted, with a small pc of tamarind.

3) Grind the red chillies, curry leaves, salt and tamarind first with just a sprinkle of water if necessary.

4) Finally add the shallots and pulse so they are a bit coarse and not completely smooth. Alternatively you could use the mortar and pestle to process the shallots to the desired consistency and mix with the red chilli paste.

5) Heat the remaining tsp of oil, season with mustard seeds and a few curry leaves. When the mustard seeds splutter, add to the chutney, mix and serve.