. Shallots [ulli] - 27
. Dried red chilli - 16
. Oil - 21/2 tsp
. Vinegar - 2 1/2 tsp
. Salt - to taste
1. In a pan, roast dry chilly and shallots without oil at low flame until light brown colour.
2. Allow to cool
3. Crush roasted chilly, shallots, oil, salt and vinegar. Chutney is ready.
4. Serve with kappa, rice, idli, dosa etc.