12. spicy redchilli chutney

u need:
100 gms red chilli ( byadgi variety),
2 onions,
2 tbsp methi seeds,
1 small round of tamarind,
3 tbsp jaggery,
2 tbsp salt,
2 tbsp oil ,
1 tbsp mustard seeds,
5 to 6 curry leaves.
1 small cup water.
Method:
chop onions, wash tamarind and keep all other items ready.
Heat 1 tbsp oil in a Kadai add methi seeds, onion and fry until it turns golden brown , add red chilli and fry well. Add everything in a mixer and grind it the chutney turns into a fine paste use very little water.
Heat 1 tbsp oil in kadai add mustard and curry leaves and allow it to cool and mix it well to the chutney store in an airtight container and refrigerate it. Remove and use it when required.
The color of the chutney is red and little spicy also so better use in small quantities. Shelf life is 15 days if refrigerated. It goes well with hot chappathi and ghee, with hot rice and ghee, for dosas, and idli also. It can be applied on hot masala dose base before filling the aloo palya in it.
I don't eat this chutney but prepare it for others. I don't like spicy things. This is my mother in laws most liked chutney.