Chilly chutney, this ain’t for people with faint heart. Usually made during Rainy and Winter season, this is one of my father’s recipe. This chutney takes a day to get settle. It taste divine with hot steamed rice with generous amount of ghee ( well the spiciness requires a generous amount of ghee ?), with curd rice, with akki rotti and roti.
It is usually made with green chilli but I have made it usimg orange birds eye chilly by FIRST AGRO which is as spicy as the green.
Ingredients
250gms – Green chilly
1 tbsp – Jeera
2 tbsp – Tamarind pulp
2 tbsp – Jaggery
1 tbsp – Oil
Salt to taste
For tempering
2 tbsp – Ghee
1 tsp – Jeera
10 nos – Garlic cloves
10 nos – Curry leaves
1 no – Onion, small sized, finely chopped
Method
In a pan heat the oil and fry the chilly till the skin shrinks and bubble starts to appear. The raw smell of the chilly should go.
Transfer this into a blender jar. Add jeera, tamarind pulp, jaggery, salt and grind it into a fine paste.
In the same pan, heat ghee. Add mustard seeds and let it crackle. Add jeera and let that crackle as well. Add garlic and sauté till it turns brown. Add onions and let it sweat. Now add the chilly paste and add 1/4 cup water and let it boil. Keep stirring once in a while. It will have a very raw smell initially. Boil it till it turns dark and the ghee seperates and the chutney thickens.
Let it cool and then refrigerate it in a jar. Use it within a week.
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