Insanely Hot South Indian Green Chili Chutney Recipes
INSANELY HOT SOUTH INDIAN GREEN CHILI CHUTNEY
It is a fiery hot condiment from South India. Spice lovers have it with dosas or idlis. It is reaallly hot. I know some people who make it without the cilantro- eeks. If you are a chili wuss, do not try this. I eat this if I want an adrenaline rush and it makes my lips burn. But I have it anyway... A thinned down version of this chutney can be used as a marinade for paneer and chicken.
Provided by daisy M
Categories Asian
Time 6m
Yield 1 cup
Number Of Ingredients 7
Steps:
- Heat 1/2 tsp oil in a pan.
- Add whole chilies and dry tamarind if using.
- Saute until chilies and tamarind become slightly charred on outside.
- Watch out or cover the pan'coz whole chilies may explode.
- Place chilies, tamarind (or tamarind paste or lemon juice), cilantro and salt in a blender.
- Blend with little water into a smooth paste.
- Transfer to a bowl.
- This chutney can be seasoned if desired.
- For this, heat 1/2 tsp oil in a saucepan.
- Add urad dal and mustard seeds.
- Let them splutter and add them to the chutney.
- Mix well.
- The heat of this chutney can be reduced by mixing in some yogurt as required.
- However, the chutney will become more like a sauce.
- This thinned down chutney is wonderful as a marinade.
- Jalapenos or Thai bird chilies can be used.
- If using jalapenos, chop them into large chunks and saute them a little longer to soften their thick skins.
- This chutney can be served with idlis or dosas.
Nutrition Facts : Calories 66.2, Fat 4.9, SaturatedFat 0.6, Sodium 19.9, Carbohydrate 5.2, Fiber 3.1, Sugar 2.7, Protein 1.7
GREEN CHILE CHUTNEY
In her cookbook, "Chaat" (Clarkson Potter, 2020), the chef Maneet Chauhan refers to this bright, spicy chutney as a "workhorse staple in the Indian pantry." She uses it primarily in chaat, but also drizzles it on top of roasted vegetables, dollops it onto soups and spoons it over scrambled eggs. This chutney "makes virtually any Indian recipe taste better," she said, with its harmony of lively, complex flavors, such as chaat masala and asafetida. Like a lot of chutneys, it also includes toasted dal, which brings nuttiness and a little texture. -Priya Krishna
Provided by Maneet Chauhan
Categories condiments, dips and spreads
Time 10m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat a small cast-iron skillet over high until nearly smoking. Add the dal and toast, swirling the pan the entire time, until it takes on a light golden-brown color, 2 to 3 minutes. Immediately transfer the dal to a bowl or plate to prevent it from overtoasting.
- In a food processor, combine the toasted dal and the rest of the ingredients and blend until quite smooth. (It will still be a little chunky.) Blend in water, 1 tablespoon at a time, to achieve a thick consistency that holds together on a spoon and is not runny. Season with additional salt and lemon juice to taste.
- This chutney will keep refrigerated in a covered container for up to 1 week. After that, the vivid green color will begin to lose its vibrancy, though the chutney will still taste delicious for a full 2 weeks.
CHILLI CHUTNEY
Make and share this Chilli Chutney recipe from Food.com.
Provided by rob9894
Categories Chutneys
Time 1h10m
Yield 1 cup
Number Of Ingredients 5
Steps:
- Chop chillies and onion.
- Simmer all ingredients stirring regularly to prevent catching, until a nice rich brown colour.
- Bottle into sterilised jars, put lids on when cold.
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