Monday, December 15, 2014

Green Chilli Chutney

Green Chillies, other than being spicy, are also rich source of Vitamin C (when fresh) and Vitamin A (when they dry). When used moderately, they can be health enablers.

Besides all this, I just love green chillies as they make my food spicy ;) Green chillies are a regular in Indian cooking, and for want of variety and change, I make these chutneys. With some fresh green chillies lying around, I decided to make some spicy chutney that can be had with Idlis, Dosas, Rotis, and even with rice (topped with some til-ka-thel / sesame / gingelly oil).


  • Green Chillies : 10 medium to large
  • Garlic: 4-5 cloves
  • Small Onion (Shallots): 4-5 
  • Green Mango Slices: OPTIONAL 2-4 small slices (left over after I made some pickle) 
  • Tamarind : a small piece
  • Ginger: 1"
  • Mustard Seeds: 1/2 tspn
  • Sesame Oil : 2-4 tbspn
  • Salt: To taste
  • Asafoetida (hing) : a pinch
  • In a kadai, pour some oil. To this, add the green chillies and cook them with close lids. Cook them till they start looking pale brown and don't deep fry them. Remove them to a plate
  • Then, add garlic and onion. Fry them and remove them
  • Finally add ginger, mango slices (if any) and tamarind. Leave them for a few seconds and remove

  • In a mixer, first grind the chillies along with garlic and ginger along with salt. Then add the remaining fried ingredients to a smooth mix along with salt.
  • In the same kadai, add the rest of the oil and as it heats up, add the mustard seeds. As they crackle, add hing and some curry leaves. To this, add the ground mix. Cook it for about 2-3 mts and remove from fire.
Serve hot with some sesame oil for idlis, dosas, and also with rice. 

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