Insanely Hot South Indian Green Chili Chutney

READY IN: 6mins
YIELD: 1 cup




  • 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.