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Dried Red Chili Chutney

1 Sep

Endu Mirapakaya Pachadi.

Dried red chillies are soaked in water till soft and ground into coarse paste. The ground red chili paste is then briefly fried in oil along with spices. Serve dried red chili chutney with rice or any flour roti or with idly, dosa etc..
Makes: around 3 Tablespoons of Dried Red Chili Chutney.


Whole Dry Red Chillies 8 – 9
Garlic 4 – 5 Cloves
Tamarind 1 inch Piece
Mustard Seeds a Pinch
Cumin Seeds a Pinch
Salt 1/2 – 1 tsp
Oil 1 tsp

Method of preparation:

Remove stems, wash and soak the dried red chiles in warm water for around half hour.
Peel and soak garlic cloves in the same bowl.
Add tamarind to the same bowl as dried red chili and garlic to soak.

Strain and grind the dried red chili, tamarind, garlic and salt into coarse paste.

Heat oil in a pan, add mustard seeds and cumin seeds.
When mustard seeds start spluttering, add the ground dried red chili paste.
Fry briefly for couple of seconds and remove from heat.
Serve dried red chili chutney with bhakari or with steamed rice and ghee or with dal rice etc…
Notes: Soak the red chiles well before using.

Suggestions: Make sure to choose fat dried red chiles.
Variations: Avoid tamarind to make the red chili chutney more spicy.
Other Names: Dried Red Chili Chutney, Endu Mirapakaya Pachadi.