GREEN CHILI INDIAN RECIPES
INSANELY HOT SOUTH INDIAN GREEN CHILI CHUTNEY RECIPE ...
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.
Total Time 6 minutes
Prep Time 5 minutes
Cook Time 1 minutes
Yield 1 cup
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 66.2, FatContent 4.9, SaturatedFatContent 0.6, CholesterolContent 0, SodiumContent 19.9, CarbohydrateContent 5.2, FiberContent 3.1, SugarContent 2.7, ProteinContent 1.7
INSANELY HOT SOUTH INDIAN GREEN CHILI CHUTNEY RECIPE ...
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.
Total Time 6 minutes
Prep Time 5 minutes
Cook Time 1 minutes
Yield 1 cup
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 66.2, FatContent 4.9, SaturatedFatContent 0.6, CholesterolContent 0, SodiumContent 19.9, CarbohydrateContent 5.2, FiberContent 3.1, SugarContent 2.7, ProteinContent 1.7
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