POONDU MILAGAI / GARLIC AND RED CHILLI CHUTNEY



Garlic and Chillies are two strong ingredients by itself. Imagine what happens when they both doninate this recipe. BAM!!!!!! ...........................A dish which is irresistible!Garlic lovers.....this one is for you!
This is my father in laws favourite. I've seen my mother in law make it when we stayed with them. Don't know why, but I suddenly remembered it last week. It's quick and tastes good with just about anything.....Idlis, Dosas, Pulao...........

It  uses just 3 ingredients. So it's basically something which is whipped up when you're lazy or when you have nothing left n your pantry.

You can control the oil that goes into making this chutney. If you add more oil it keeps well in the fridge upto about 10 days or so. But if you going to finish it soon you really don't need to add that much oil.





INGREDIENTS:
garlic, peeled - 14 cloves
dried red chilies - 15 (I removed the seeds of a few. But if you can take the spice, keep the seeds )
sesame oil (nallennai) - 4 to 6 tbsps (approx)
salt to taste

PROCESS:
  • In a wok, heat 4 tbsps of oil and then fry the garlic and the chillies. Add some salt.
  • When the garlic becomes slightly browned, remove from the flame. Let it cool
  • Grind or blend in the blender. Add more oil if required.

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