This red chutney dish is the spicy sauce you’ve been missing in your life. It is primarily composed of red chilies and coconute, the perfect accompaniment to your morning dosa. The capsaicin found in chillies will warm you up on a cold day, and cool you down on a hot one, and therefore, this chutney might be the perfect pick midday pick me up. This recipe stores well. You can store it in a casserole and eat later, and it will still taste as delicious as freshly prepared.
Health Benefits
This dish is full to the brim with red chilies, which are an amazing source of capsaicin, the wonder compound. Most people probably don’t think of spicy food as offering a lot of health benefits, but capsaicin is in fact a disease fighting powerhouse. Regular consumption of spicy food can help negate the spread of breast cancer and prostate cancer. It has even been shown to affect shrinking tumors. Capsaicin also aids in the treatment of diabetes.
Ingredients
cup grated coconut: 1/3
chopped onion: 1
dry red chillies: 2
tsp ginger: 1/2
tbsp water: 2
tsp mustard seeds: 1/2
salt to taste
tsp urad dal: 1/2
curry leaves: 8
tbsp oil: 1
How To Make Red Chutney
- Blend chopped onion, coconut, red chilies,gingerwith some water to make a smooth paste
- Heat oil in a saucepan and splutter mustard seeds. Add urad dal and saute until the lentils turn slightly brown and aromatic.
- Add the curry leaves and pour the tempering over prepared paste. Your red chutney is ready!
Trivia
Chili was eaten in South America around 7,000 years ago, giving it credence as the first condiment.