- Green Chilies – 250gms
- Coriander Leaves – 60gms (Washed)
Wash Green Chilies & Coriander Leaves thoroughly and spread them on a cloth to dry. Remove them when they are totally dried.
Break Chilies into pieces and keep them aside.
- Mustard Seeds – 1tsp
- Fenugreek Seeds – 1/2tsp
- Tamarind – 20gms
- Salt to Taste
- Asafoetida – 1/8tsp
- Oil – 60gms
Heat a pan and add oil to it. When oil is hot add fenugreek seeds and mustard seeds. Fry the seeds well till they splutter. Then add asafoetida, green chili pieces, salt, turmeric powder and tamarind. Mix all well. Cover the pan & cook till the chilies are nicely cooked. Stir the chili mixture in between for even cooking. When green chilies are cooked add coriander leaves and mix well. Cover & cook for a minute or two. Spread this mixture on to a plate to cool. Separate tamarind from the mixture. Prepare the chutney when the chili mixture has cooled down.
This chutney tastes better when prepared in a mortar & pestle than in a mixer grinder. However those who do not have a mortar & pestle prepare it in a mixer grinder using the whip button only.
First add the tamarind and crush it. Using a spoon bring the contents together several times and crush. When the tamarind is fully crushed, add green chilies little by little and crush.
Take care while crushing the green chilies as the seeds may pop up and land in your eyes.
Using a spoon to bring the contents together will not burn your hands. As green chilies are hot, using hand while preparing this chutney may leave burning sensation.
When done take the mixture into the pan and take up another batch. Like this prepare the chutney in 2 to 3 batches. Once done, mix the chutney well with a spoon. Transfer the chutney to a serving bowl and serve with plain rice and ghee. This chutney goes well with dosas also. Spread some chutney evenly on a roti or paratha and roll it and serve—this also tastes good.
Points to Remember:
Wash the green chilies and coriander leaves and dry then completely.
Do not forget to break chilies into pieces or else they will splash when put in hot oil hurting you.
Use tamarind depending upon the hotness of chilies.
The chilies should get cooked first and when moisture evaporates they should get fried well in oil. That should be the texture of the chilies after cooking them. When compared with green chilies tamarind is hard, so separate it from the chilies and grind it first.
Check salt before transferring to a serving bowl.
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