Bajji Milagai Chutney is a lip-smacking spicy chutney that can be served with Dosas or Idlis. This is a healthy chutney that can be made easily using the long green pepper used for making bajjis.
We already have a version of chutney with this bajji pepper, however, there are so many variations you can bring in with the same ingredients to make the dish interesting.
If you want to avoid peanut chutney or coconut chutney and incorporate other vegetable chutneys along with your tiffins, this one is fantastic.
We are starting a new edition and for this week it's going to be Condiments on the side. So I will be showcasing regular chutneys that I make for Dosas like this Bajji Milagai Chutney. Check out other condiments like No Onion No Garlic Tomato Chutney, Methi Tomato Chutney
Bajji Milagai Chutney
For Ground Chilli Paste
Heat the oil in a nonstick pan, fry the red chilies, urad dal till the dal turns slightly brown, add the chopped onions.
Saute well, then add the chopped chilies, fry well.
Next, add the coconut and combine well.
Just when you are switching off the flame, add the salt, hing, and tamarind.
Keep it aside till it cools down.
Then take it in a mixer and grind to a paste, but not too smooth.
For the Tempering the Bajji Milagai Chutney
Heat a pan with cooking oil, add mustard seeds, urad dal, and curry leaves.
Next, add the ground paste and cook on low flame for a couple of mins.
Serve with Dosas or Idlis
Bajji Milagai Chutney
Ingredients
For the Ground Paste
- 4 nos Bajji Milagai (chopped into half)
- 2 - 3 Dry Red Chillies
- 2 tbsp Urad Dal
- 1 medium Onion
- 1/2 tsp Tamarind extract
- 2 - 3 tbsp Coconut grated
- 1 tsp Cooking Oil
For the Tempering
- A Pinch Asafoetida / Hing
- Salt to taste
- 1/2 tsp Mustard Seeds
- 1/2 tsp Urad Dal
- Handful Curry Leaves
- 1 tsp Cooking Oil
Instructions
How to make Bajji Milagai Chutney
For Ground Chilli Paste
- Heat cooking oil in a nonstick pan, fry the red chilies, urad dal till the dal turns slightly brown, add the chopped onions.
- Saute well, then add the chopped chilies, fry well.
- Next, add the coconut and combine well.
- Just when you are switching off the flame, add the salt, hing, and tamarind.
- Keep it aside till it cools down.
- Then, take it in a mixer and grind to a paste, but not too smooth.
For the Tempering
- Heat a pan with cooking oil, add mustard seeds, urad dal, and curry leaves.
- Next, add the ground paste and cook on low flame for a couple of mins.
- Serve with Dosas or Idlis.
Bajji Milagai Chutney tastes great as a side dish for your dosas.
Renu says
This looks interesting and lip smacking..never tried a chutney with long green pepper.... bookmarking this...
Varada says
Loved this chutney. The color looks great and this pepper is so flavorful. Must taste great with dosa. Bookmarked and will try it soon.
Nalini says
Finger licking chutney Valli.Never tried it with bajji milagai.Bookmarking it .
Suma Gandlur says
Sounds like a spicy, lip smacking one, Never made a chutney with bajji chillies though we make it with red ripe ones.
Gayathri Kumar says
This looks really spicy Valli. I have used capsicum but never tried with bajji milagai. This would be an amazing side for idlis and dosas.
Sandhya Ramakrishnan says
This is interesting and also a recipe at the apt time. I am growing bajji milagai and was wondering what else I can make with it apart from bajji. I am bookmarking the recipe and will be making it once my yield starts coming 🙂
Priya Suresh says
Thats a cool idea to add bajji milagai in chutney, definitely an interesting chutney to enjoy with dosas and idlies, thanks for sharing Valli.
vaishalisabnani says
Very interesting ! The use of long peppers in a Chutney is new to me , the chutney sounds like a burst of flavours , don’t mind taking a lick :))
Harini says
Ooo, super spicy chutney. I am sure my older one and husband will love this version. Shall try it out soon
Suja Ram says
Thats a lip-smacking Chutney! What a bright colour..
Annapurnaz says
I do make chutney with bell pepper but this is totally different. Bookmarking to try soon.
Chef Mireille says
chutney sounds so yum with any roti or dosa
Sharmila - The Happie Friends Potpourri Corner says
Such an interesting chutney and im too tempted to try and enjoy with my dosa and coffee.. Bookmarked!!
Padmajha PJ says
Here, bajji milagai is only for bajji!!Never imagined that we could make chutney with this. I need to make this Srivalli as I am always on teh lookout for new sides for idli and dosa.
Sowmya:) says
I have only made bajji with that molaga....nice to see a chutney recipe with that! Looks delicious especially with that crispy dosai!