Chili Chutney

Chili peppers contain antioxidants and a lot of health benefits. There are different varieties of chili peppers available, which have their own unique factors like the taste, shape, color, the level and degree of pungency.

This is a green chili chutney, in which Serrano peppers are used as a main ingredient. Select fully dark green colored peppers for this chutney. Other chili peppers can also be used to make this chutney. Got this chutney recipe and suggestions, from a good friend of mine. Chutney goes very well with dosa, idli, rice, chapati and bread. Even though a lot of serrano peppers are used to make this chutney, it is not very spicy as one might conclude.

Ingredients

10 - Serrano pepper, slit lengthwise and chopped
2 tbsp - White sesame seeds
small key lime size - Tamarind
1/2 tsp - Jeera /Cumin seeds
2 flakes - Garlic
1/4 cup - Water
Salt to taste

Seasoning

1/2 tsp - Mustard seeds
1 tsp - Urad dal
1 tsp - Chana dal
1 sprig - Curry leaves
1/4 tsp - Hing
1/4 tsp - Turmeric powder
1 - Whole red chili

Method

1) Heat oil in a pan and add the chopped green chili to it. Fry for a minute and then close with a lid and cook on low heat till the chili is cooked and soft. Add salt to taste when cooking.

2 ) Meanwhile, dry roast the sesame seeds in another pan to a light brown color. Take off heat and cool.

3 ) To soften tamarind - Place tamarind in a microwave safe bowl, add little water and cook for less than a minute.

3 ) To a blender, add cooked chili, sesame seeds, jeera, tamarind, garlic and salt to taste. Grind to a smooth paste. Add water little by little as needed.

4 ) To season, heat oil in a pan and add mustard, urad dal, chana dal,curry leaves, whole red chili, hing & turmeric powder.

5 ) Add this seasoning to the prepared chutney and serve.

Serve as a side dish to go with dosa, idli, rice, chapati or bread.

This is my entry for JFI - Chillies. The ingredient chosen is chillies by Nandita of "Saffron trail " fame, who is hosting JFI for the month of August.