Insanely Hot South Indian Green Chili Chutney

photo by daisy M

- Ready In:
- 6mins
- Ingredients:
- 7
- Yields:
-
1 cup
ingredients
- 10 serrano chilies, stems removed
- 1 bunch cilantro, stems trimmed
- 1 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)
directions
- 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.
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RECIPE SUBMITTED BY
daisy M
United States