Make this fiery Smoked Chilli and Shallot Chutney the next time you want something different to eat with your dosa.
The onion chutney of south India is already well known to many, the one made with sambar onion or shallots and chillies. But they are ground to a finer consistency.
This Smoked Chilli and Shallot Chutney is little different – the chillies are smoked directly on the flame (alternately you may dry roast the chillies on a tawa without use of oil. Shallots instead of the regular onion gives a better taste – for those fiery hot and tastes amazing. Also it tastes best when all the ingredients are crushed on a stone (of course for those who do not have a stone may use mortar-pestle or a grinder).
To enhance the taste coconut oil is mixed with the chutney but if you do not like coconut oil you may use gingelly or sesame oil instead.
Recently made this Smoked Chilli and Shallot Chutney to have with ‘Goduma Dosa’ (wheat flour dosa).
Next time when you plan to make dosa, try this chutney. You may increase or reduce the quantity of chillies as per your taste preference. But this tastes good very, very spicy.