Shallots N Redchillies Chutney

Shallots are much better for cooking than normally onions, especially for those who are not keen on the strong onion flavour, shallots are much sweeter than onions and the body can digest them much easier. As the shallot is actually the bulb of the plant, often the top leafy part can go to waste and be thrown away, but these are full of vitamins (these green are known as scallions), and can be used in salads or cooked in other ways. The shallot itself is very high in vitamin C, potassium, fibre, folic acid, calcium, iron and is also a good source of protein, which makes it especially good for vegetarians and vegans...Shallots contain two types of sulphur compounds Allypropyldisulphine (APDS) and flavoniods such as quercetin. People who consume a lot of flavoniods have been shown to have a reduced chance of developing cancer, heart disease and diabetes, due to the wonderful antibacterial properties they process. As an added benefit they are also anti-inflammatory, antiviral, and anti-allergenic.

30nos Shallots
5nos Redchillies (can decrease also)
1/2no Tomatoes
5nos Garlic
3tbsp Gingelly oil
1/4tsp Mustard seeds
3nos Curry leaves
Salt

Heat few drops of gingelly oil , saute shallots, redchillies, tomato pieces, garlic for 5 minutes, grind into coarse paste with enough salt, this chutney will be very spicy..heat again the rest gingelly oil n add mustard seeds n curry leaves n let them splutters...add them to the hot chutney..

Serve them as side dish for Idlies n dosas!!!!