I have been searching for this chutney, closely resembling the one my mother used to make which I thought was extinct as none of us remembered how she made it.
That’s when I saw ‘Thattukada Red Chutney’ recipe by blog friend Chitra in her http://www.chitrasrecipes.wordpress.com
Her recipe is like this:
“Preparation time approx 10 to 12 minutes.
3/4 cup grated fresh coconut
1 small piece of ginger
1 very small garlic pod optional.
3 to 4 red chillies.
small piece of tamarind.( if you dont like tamarind taste omit this)
3 piece of shallots.
2 tbsp coconut oil.
1 tsp mustard seeds.
2 red chillies.
few curry leaves.
1/4 tsp asafoetida or hing
In a mixer jar put coconut, red chillies, ginger, few curry leaves, garlic , tamarind and salt. Grind this adding little water.
Heat a pan add oil . Add mustard seeds. When it start spluttering add curry leaves, red chillies and asafoetida. Add finely chopped shallots. Fry till it turns brown. Now add 11/4 cup of water and the coconut paste. Mix well. If your gravy is very thick add little more water. Keep the stove on sim and boil the gravy stirring it continuously. Take care it should not split. No need to boil for longer time. Remove this from stove and serve”.
I made it using Chitra’s recipe and yes, there’s a resemblance.
I don’t usually like hot and spicy food. But this case is different. That’s because of the childhood memory of eating idly and red chutney. So add a few more red chillies for a firey hot taste. Another tip is to partially burn the red chillies kept after the ones used for grinding.
Idlies are put in liberal quantity of hot red chutney and mixed well with hand into almost a thick pulp. And add quite a good quantity of sugar and mix again.
Idly will never taste better. And for me the memory of my mother’s red chutney and idlies.
(Picture also from Chitra’s blog)