Green Chili Chutney (Spicy & Flavorful)

-

This homemade green chili chutney is bold, spicy, and perfect as a side for idli, dosa, rice, chapati, or snacks. It is easy to make and can be stored for several days with proper handling.




🕒 Prep Time

10 minutes


🍳 Cook Time

10 minutes



🍽 Yield

About 1½ cups chutney



🧾 Ingredients

  • Green chilies – 40 to 50 (adjust to spice tolerance)
  • Garlic cloves – 8 to 10
  • Cumin seeds – 1 tablespoon
  • Tamarind – small lemon-sized piece
  • Oil – 2 tablespoons
  • Salt – to taste
  • Turmeric powder – ¼ teaspoon

Optional (for storage):

  • Vinegar – 1 teaspoon


👩‍🍳 Method (Step-by-Step)

Step 1: Prepare the Ingredients

  • Wash the green chilies thoroughly and pat them dry.
  • Peel the garlic cloves.
  • Soak the tamarind in warm water for 5 minutes (optional, helps blending).



Step 2: Heat Oil and Add Cumin

  • Heat 2 tablespoons oil in a pan on medium flame.
  • Add 1 tablespoon cumin seeds and let them splutter slightly.



Step 3: Add Garlic

  • Add the garlic cloves to the pan.



Step 4: Add Green Chilies

  • Add the green chilies to the pan.
  • Fry on medium heat until the chilies become tender and slightly blistered.
  • Stir occasionally to ensure even cooking.



Step 5: Switch Off Flame & Add Spices

  • Turn off the heat.
  • Add turmeric powder, tamarind, and salt.
  • Mix well while the pan is still warm.



Step 6: Cool and Blend

  • Allow the mixture to cool completely.
  • Transfer to a mixer or blender.
  • Add water little by little and blend into a smooth or slightly coarse chutney, as preferred.



 Optional Vinegar (For Longer Storage)

  • If storing for longer, add 1 teaspoon vinegar and mix well after blending.


🍽 Serving Suggestions

  • Serve with idli, dosa, uttapa, rice, chapati, or snacks.
  • Can also be mixed with hot rice and a little ghee.


🌟 Tips & Storage

  • Adjust chilies based on spice level.
  • Use clean, dry spoon every time to increase shelf life.
  • Without vinegar:
    • Store in refrigerator for 4–7 days
  • With vinegar:
    • Stays fresh up to 10–12 days when refrigerated

Comments

Post a Comment

Popular posts from this blog

Homemade Sugarcane Juice (Without Sugarcane)

-
Image
This easy homemade drink tastes surprisingly close to fresh sugarcane juice—made using jaggery, ginger, lemon, and mint. It’s refreshing and  naturally sweet. 🕒 Prep Time 5–7 minutes 🍹 Servings 1 glass 🧾 Ingredients Jaggery – 2 tablespoons (grated or powdered) Fresh ginger – 1 inch piece (peeled and chopped) Lemon juice – 1 tablespoon (freshly squeezed) Fresh mint leaves – 6–8 leaves Water – 1 to 1½ cups (adjust as needed) 🥣 Method (Step-by-Step) 1. Prepare the ingredients Peel and roughly chop the ginger. Wash the mint leaves thoroughly. If the jaggery is in solid form, grate or break it into small pieces so it blends easily. 2. Add to blender Add the jaggery, chopped ginger, mint leaves, and lemon juice into a blender jar. 3. Add water Pour in 1 to 1½ cups of water, depending on how strong or light you want the drink. 4. Blend well Blend everything on high speed for 30–45 seconds until the jaggery is fully dissolved and the mixture looks smooth. 5. Strain the juice Using ...
Read more

Garlic Chutney

-
Image
This spicy garlic chutney is simple to make and pairs perfectly with dosa, idli, rice, or chapati. 🕒 Prep Time 30 minutes (soaking time) 🍳 Cook Time 5 minutes 🍽 Servings Small batch 🧾 Ingredients Garlic pods – 10 to 12 Dried red chilies – 8 to 10 Hot water – for soaking chilies Salt – to taste Oil – 1 to 2 teaspoons 👩‍🍳 Method Step 1: Soak the Red Chilies Soak dried red chilies in hot water for 20–30 minutes . After soaking, squeeze out excess water and keep the chilies aside. Step 2: Grind the Chutney Add soaked red chilies and garlic pods to a blender. Add salt as needed. Blend into a fine, smooth paste . Do not add extra water unless required. Step 3: Cook the Chutney Heat oil in a small pan on medium flame. Add the ground garlic–chili paste to the hot oil. Cook for 3–4 minutes , stirring continuously to avoid burning. Switch off the flame once the raw smell disappears. Step 4: Serve Your garlic chutney is read...
Read more