Very very spicy Green chilli chutney for all the spice lovers 🙂 I can literally place this next to Wasabi. Wasabi is pungent which directly hits your brain 😛 whereas this green chilli chutney will give you a run. No onion,no garlic, a very simple and spicy chutney for all the uses. You can use it in your sandwich or as a dip with momos, or as a chutney with dosa, or you can simply roll it out in your chapati with a layer of butter first. This tastes too good.
I learnt this recipe from my mother. She makes it very well and her friends always ask her to make some for them which she happily does 🙂
This chutney can be stores outside at room temperature with little precautions. Precautions like, not using your finger to get some of it, Use only dry and clean spoon, be alert while making the chutney because if even a drop of water touches the chutney when you make,chances of chutney getting spoilt in a day or two is very high. So, say NO to water. Mixer jar must be very very dry and clean and the green chillies have to be completely dry (after wash), your hands should also be dry when making this. Do not feel there are many restrictions. These are just few words of caution. If I had not cautioned you and if the chutney would spoil in two days, you would feel “Awww !!! Neetu dint tell me!!! :)” So, take a chill pill and start making the chutney 🙂 the final outcome is so delicious that you will keep making this chutney again n again.
Green chilli – 250gms
Lemon – 5 small size or 5tbsp lemon juice
Mustard seeds – 1tsp
Cumin seeds – 1tsp
Curry leaves – 2spring
Asafoetida/Hing – ½ tsp
Turmeric powder – ½ tsp
Oil – ¼ cup
Salt to taste
- Wash the green chillies thoroughly with water and dry it completely placing it on a towel.
- In a mixer jar, add green chillies, turmeric powder, asafoetida and lemon juice.
- Grind this to a smooth paste without adding any water.
- In a kadhai, add ¼ cup oil and allow it to heat
- Add mustard seeds and wait till it crackles.
- Add cumin seeds/jeera and curry leaves.
- Add the ground chilli paste and fry
- Add salt and mix.
- Occasionally stir and fry the chilli paste till the oil separates from the chutney.
- Store it in a glass jar and use after a day whenever you need 🙂
- You can use 5 tbsp of vinegar instead of lemon juice and a small pinch of citric acid.
- You have to use more oil because it acts as a preservative and also lessens the spice level after maturation. You can use a combination of vegetable oil and ghee or just vegetable oil.
- Mix it well before serving. The oil separates from the chutney when kept in room temperature. So, when you serve, do not forget to mix thoroughly with a “dry” spoon