Pin 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.
About Poondu Milagai Chutney
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. 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
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How to make Poondu Milagai Chutney
1.First heat gingelly oil in a pan – add garlic and small onion. Pin 2.Fry until it turns golden.Do not brown it.Pin 3.It should be golden.Pin 4.Now add both red chilli and tamarind to it.Pin 5.Saute for 2 mins and switch off.Cool down completely.Pin 6.Transfer to a bowl, add required salt. Pin 7.Cool down completely. Meanwhile you can make idlis.After cooling, grind it to a paste adding little water.Pin 8.For tempering poondu milagai chutney : In the same oil add mustard seeds and let it crackle.Pin 9.Add chilli garlic paste to heated oil.Pin 10.Mix well, cook for 2-3 mins or until the color changes to a slightly darker shade. Pin 11.Finally when the color changes, switch off. Poondu milagai chutney ready!Pin Serve with hot idlis. Pin
Expert Tips
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.
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Chilli Garlic Chutney
This chilli garlic chutney is one spicy chutney recipe I learnt from my sil during our recent visit to Chennai. Its a great side dish for idli dosa. I instantly loved it as garlic chutney is my fav…this is a fiery hot(spicy/kara chutney)….I immediately asked her the recipe and was surprised to hear that this chutney is a modified version of a chutney that I posted here. 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.
Ingredients
Big Onion – 2 medium sized chopped finelyRed Chillies – 5Tamarind – 1/2 teaspoonGarlic – 4 halvedSalt – to tasteCooking Oil – 2 teaspoonGingelly Oil – 2 teaspoon
How to make Garlic Chilli Chutney
Serve with hot idlis / paniyarams.Pin
Tips
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.
