This Green Chili Chutney Recipe is something that I stumbled upon a couple of months ago.
With a green chili plant in the backyard that produced too many chilies for its size and a family that thrives on non spicy meals, I was clueless on what I should do with so many chilies.
I already have a big stash of More milagai / Sun dried chilies so kept hunting for recipes with green chilies.
Then I remembered MIL telling me ages ago that Idli and green chili chutney was one of her favorite childhood meal!
So I decided to experiment this chutney on my spicy food loving husband and I must say he was extremely over joyed at the combo!!
Before I go on to the recipe, let me warn you that this is not for the faint-hearted! It is extremely spicy for a person who can tolerate mild levels of spiciness in their food.
In spite of the warning, if you still feel you would to try out spicy foods, here is another spicy side- Red chili chutney that tastes as fiery as it looks!!
Here is how to prepare Green Chili Chutney Recipe
Green chilies-15 numbers [long ones like you see in the pic]
Pearl onions-10 numbers
Tamarind- a few bits / Tamarind paste- 1 teaspoon
Sesame oil- 1/8 cup
Salt to taste
Mustard- 1/2 teaspoon
- Heat oil in a pan and add green chilies, pearl onion and tamarind bits. If using tamarind paste add while grinding the chutney.
- Saute till the onions turn light brown and the green chilies have white/ light brown blisters.
- Cool and grind without adding water to a semi coarse paste.Add the requires salt while grinding.
- Remove the chutney into a serving bowl.
- Heat sesame oil in a small pan.When it starts to smoke, switch off the flame and add mustard seeds.
- Once the mustard pops, pour over the chutney and mix well. It sizzle and give out a wonderful aroma.
- Let it sit for a few minutes before serving.
- I used regular sunflower oil to saute the chilies and onions
- Sesame oil gives a wonderful flavor to the chutney.But if you don’t use sesame oil, sunflower oil can be used.
- If it is too spicy, add a few more teaspoons of hot oil to the chutney.
- The oil should be hot so that it sizzles when added to the chutney. This will mellow down the heat of the chilies a bit
- Stays good in the fridge for one week. I haven’t tested it more than that!
- Try not to add water while grinding the chutney. It should not be watery.
- Use a spatula to scrape off the sides of the mixie jar, else the fingers start burning. Learnt this by experience!
- This chutney should be served in small quantities.That is, less chutney more of the oil.
This super spicy chutney is for Blogging Marathon #89,Week 2, Day 1 and I have chosen Condiments on the side as the theme for this week.
I will be back with another condiment tomorrow.Be sure to check it out….