RIPE CHILLI CHUTNEY

 We are really obsessed with panic buying and stocking veggies/essentials, during this unprecedented time. At times,even the veggies rot inside the refrigerator; thus ending up in the trash. I  stowed down quarter kilograms of green chillies (after taking out the stalk )in the refrigerator fortnight back. To my dismay,half  the chillies had ripened. At this juncture,I would like to elucidate a nifty tip for preserving green chillies -- After sourcing green chillies from the market,wipe it pat dry and take off the stalk / pedicel from it and pack it in air tight cover/ plastic container and stock it inside the refrigerator.

I somehow foraged the recipe involving ,ripe chillies.After tasting the chutney,I fell in love with it ! 😛😄 The yummiest chutney,I've ever tasted !!

This chutney tastes best only with hot plain rice with a dollop of ghee. Hence,I enjoyed a generous helping of chutney rice. 

 

INGREDIENTS

 

RIPE GREEN CHILLIES- 7-8 NOS

 

MEDIUM SIZE ONION- 1 NO

 

ROASTED AND POUND FENUGREEK POWDER-  3/4 TSP

TAMARIND SYRUP/ PASTE- 6 TSP

SALT TO TASTE

TURMERIC POWDER-1/4 TSP

POWDERED JAGGERY- 1 TSP

 

 

FOR SEASONING

 

SESAME OIL  -1 TBSP

MUSTARD- 1 TSP

ASAFOETIDA-3/4 TSP

CURRY LEAVES- 1 SPRIG

PROCEDURE

Soak tamarind in warm water and extract syrup.

Heat 4 tsp of sesame oil in a pan and add chopped chillies,chopped onions,salt and fry well.

Actually,the recipe calls for shallots, but I was running out of shallots,hence swapped  it with onions.

Now pour the tamarind syrup over the sauteed veggies and boil till the raw smell goes off. Add in the fenugreek powder,turmeric powder,jaggery and mix well. 

Allow the contents to cool and then grind to fine paste in a mixer grinder.

For seasoning- Heat the remaining sesame oil in the pan. Splutter mustard seeds,throw some curry leaves and asafoetida. Now,pour the ground paste over the seasoning and stir in mild heat till the oil oozes from the side.