Insanely Hot South Indian Green Chili Chutney Recipes

INSANELY HOT SOUTH INDIAN GREEN CHILI CHUTNEY

Insanely Hot South Indian Green Chili Chutney image

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

Ingredients

10 serrano chilies, stems removed
1 bunch cilantro, stems trimmed
1/2 teaspoon tamarind paste or 1 tablespoon lemon juice
salt, to taste
1 teaspoon oil
1/2 teaspoon Urad Dal (optional)
1/4 teaspoon mustard seeds (optional)

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

Green Chile Chutney image

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

Ingredients

2 tablespoons chana dal
1 cup tightly packed fresh cilantro leaves
1/2 cup tightly packed fresh mint leaves
1 (3-inch) knob fresh ginger, peeled with a spoon and coarsely chopped
3 garlic cloves
3 serrano chiles, halved and seeded
1 tablespoon fresh lemon juice, plus more to taste
1 teaspoon chaat masala
1/2 teaspoon roasted ground cumin
1/2 teaspoon granulated sugar
1/2 teaspoon kosher salt, plus more to taste
Pinch of hing (asafetida)

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

Chilli Chutney image

Make and share this Chilli Chutney recipe from Food.com.

Provided by rob9894

Categories Chutneys

Time 1h10m

Yield 1 cup

Number Of Ingredients 5

Ingredients

1 cup hot chili pepper
1 cup sugar
1 cup sultana
1 cup vinegar
1 cup onion

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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