Chilli Cucumber Chutney

I tried out this combination of Bajji Molagai Chilli and Cucumber chutney to go with hot idlis.. and turned out be a hit! Bajji Molagai gives the colour and volume and it is not too spicy also. It's a simple yummy chutney..

Bajji Molagai Chillies - 8 nos.
Cucumber - 1 (small)
Tamarind - a small lemon sized ball
Salt - to taste
For the Tempering : Gingelly Oil - 3 tsp, Mustard seeds, Curry Leaves, asafoetida and a pinch of turmeric powder.

1. Remove the Chilli stems and chop it up.

2. Scrape the skin of cucumber, check for bitterness and chop it in to big pieces.

3. Grind the chillis, cucumber, tamarind and salt without adding any water.

4. Heat the oil, add mustard seeds. After they splutter, reduce the flame and add a pinch of turmeric powder, asafoetida and curry leaves.

5. Now add the ground mixture and cook covered for 5-6 minutes. If you like, you can also add 1/2 tsp of sugar which balances the taste.

6. The right consistency is reached when the chutney sizzles and the oil begins to float on top without sticking on to the pan.

Tips :

1. If you need the chutney to be more hot, you could add more bajji chillies and a few green chillies.

2. Milagai Thokku : Replace the Bajji Molagai with the Green chillies and you have the fiery " Milagai Thokku" - the unbeatable Milagai dynamite !