Bajji Milagai Chutney (Bajji Chilli Chutney)

Bajji Milagai Chutney 

Had some Bajji Chilli at home. Tried out this Chutney. Was a great hit. Simple ingredients available at home. Do try this Chutney. This Chutney goes well with Dosas, Idli, Mixed rice Varieties and curd rice. Also goes well with plain steamed rice.


Chopped Bajji chillies -2 ( de-seeded )

Chopped onion -1

Chopped garlic – 3 flakes

Chopped tomato – 1

Chopped green chilli – 1

Grated coconut – 2 tablespoons

Tamarind paste – 1 /2 teaspoon

Salt to taste

Grated jaggery – 1 teaspoon

Channa dhal – 1 teaspoon

Urad dhal- 1 teaspoon

Jeera – 1/2 teaspoon

Coriander seeds – 1/2 teaspoon

Chopped mint leaves – 1 teaspoon

Chopped green coriander leaves – 1 teaspoon

Chopped curry leaves – 1 teaspoon

oil – 1 tablespoon

To Season 

Oil – 1 tablespoon

Mustard seeds- 1 teaspoon


Heat a pan. Add oil. Fry the channa dhal, urad dhal, coriander seeds, jeera to a golden colour on medium flame. Transfer it to a plate. In the remaining oil, fry the chopped onions, garlic, chopped bajji chilli, tomatoes, coconut and the chopped green chilli on sim flame for 5 minutes. Switch off the stove. Transfer the mixture to a plate. Cool. Take a big blender jar. Add in all the fried ingredient, salt to taste, jaggery, chopped mint, coriander, curry leaves, tamarind paste. Blend well. Transfer the ground Chutney to a bowl. Season. Serve with Bun Dosas.

Chef’s Tips

1) Store this Chutney in an air tight container. Leave it in the fridge compartment. Keeps good for 2 days.

2) De- seed the bajji chilli and use, or else it will be very spicy.


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