Sunday, June 28, 2015

Green Chilli Chutney

Green chillies or chilies - a hot spicy vegetable - one can't cook without this in an Indian kitchen. In every home, there would always be a fresh stack of these chili peppers at hand. It is slit, halved, chopped, ground - added in all possible ways. It adds heat and a tang to the food that is cooked with it. We often make this green chilli chutney or sauce - just 3 ingredients and takes only a couple of minutes to make. This chutney can be served with yogurt rice, idlies, dosa, vadas, or used in many other recipes, or as a fresh green chilli sauce for noodles, or as a dip too.


Green chilli - 12
Asafoetida - 1/4 tsp
Salt - 1 tsp


Wash the green chillies. Add all the three ingredients and grind to a smooth paste with a little water. This chutney can be refrigerated for a week.

Green chilli chutney served as a dip for fries.


Adjust the salt according to the spiciness of the chilli peppers.

I used the bar-type asafoetida - cut and use type. You can use the powder form too. Not many like it. But generally has medicinal uses and gives a great aroma to the food. If you don't want, feel free to omit it.

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