1/1 Photo of Insanely Hot South Indian Green Chili Chutney
daisy M's Note:
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.
My Private Note
Units: US | Metric
- 1Heat 1/2 tsp oil in a pan.
- 2Add whole chilies and dry tamarind if using.
- 3Saute until chilies and tamarind become slightly charred on outside.
- 4Watch out or cover the pan'coz whole chilies may explode.
- 5Place chilies, tamarind (or tamarind paste or lemon juice), cilantro and salt in a blender.
- 6Blend with little water into a smooth paste.
- 7Transfer to a bowl.
- 8This chutney can be seasoned if desired.
- 9For this, heat 1/2 tsp oil in a saucepan.
- 10Add urad dal and mustard seeds.
- 11Let them splutter and add them to the chutney.
- 12Mix well.
- 13The heat of this chutney can be reduced by mixing in some yogurt as required.
- 14However, the chutney will become more like a sauce.
- 15This thinned down chutney is wonderful as a marinade.
- 16Jalapenos or Thai bird chilies can be used.
- 17If using jalapenos, chop them into large chunks and saute them a little longer to soften their thick skins.
- 18This chutney can be served with idlis or dosas.
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Nutritional Facts for Insanely Hot South Indian Green Chili Chutney
Serving Size: 1 (97 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 66.2
- Calories from Fat 44
- Total Fat 4.9 g
- Saturated Fat 0.6 g
- Cholesterol 0.0 mg
- Sodium 19.9 mg
- Total Carbohydrate 5.1 g
- Dietary Fiber 3.1 g
- Sugars 2.7 g
- Protein 1.7 g
The following items or measurements are not included: