#lasoonmirchichutni

[sinfullydesilicious]

When it comes to South Indian tiffin, the dining plate should be filled with accompaniments which we term chutneys. A tiffin without chutney is considered a sin or it can be considered as sacrilege for any South Indians. Though it sounds so intense it’s the fact. It proclaims how chutneys are quintessential in our life. Garlic chilli chutney, as promised by me last week as an accompaniment, with Kaattuyaanam Mysore Dosa, rolls out to be this week's recipe. As the name indicates, garlic and chilli are the protagonists of this dish. If you are a fervent garlic lover, this chutney is your realm. I’m sure you’ll be blown away by its simplicity and of course its taste and flavour. I made 2 versions of this chutney, one is no-cook, instant, raw style chutney, while the other is sautéed chutney. Both have the same ingredients except the shallots which are added in the sautéed chutney only. Other ingredients which pair with these duo protagonists are tomato, tamarind, jaggery, and salt. The genre of this chutney, I would say it’s piquant due to the pungent garlic and chillies in it. Other supporting characters like tomato, tamarind, shallots, jaggery, though they play a subtle role, still try to establish their character sharply. Here, I prepared both methods, Raw-for who can handle the strong pungency of garlic, Sautéed- for who cannot handle the raw flavour. Both chutneys have their unique flavor and essence. I would highly recommend trying both to experience the variation. It serves as an excellent accompaniment to Idlis, Dosas, Pongal, Upma, Adai, Rotis. It has an exciting combo of flavours, pungency from garlic, tanginess from Tomatoes and tamarind, spiciness from red chillies, with little sweet flavor from the jaggery. This piquant, robust flavoured chutney is not to miss accompaniment which is an excellent pair for tiffins made with traditional rice.