Saturday, October 8, 2011

Green Chili Chutney (Green chili Pesto made with Indian Ingredients)

Green Chili Chutney (Green chili Pesto made with Indian Ingredients)
I always prefer shopping fresh vegetables on my own, but sometimes I do have to delegate it to my DH. He is ok, I would not rank him bad, compared to some other spouses I know ;) but he would sometimes buy things like 250g of long green chilies. He is one of those people who can eat raw chilies. But you can’t have them on a daily basis right? I only use green chilies to season curries or for salads, but what do you do with so much green chilies in fridge? If you get enough sun light you can also marinate them in yogurt and salt and sun dry, once it’s completely dried you can store them and use as curd chilies.
Sun dried curd chilis
Luckily he bought less spicy chili, so I made chutney with them. I sauteed green chili, so it becomes much milder in spiciness. Added dry roasted fennel and coriander seeds to infuse aroma and tamarind pulp to balance all flavors with its tangy sour flavor.

Green chili chutney is such a versatile side dish, you can spread it in your bread or wraps to make sandwiches, mix it with pasta, have them with nacho’s, take it as a side for rice, or Indian crepes - dosa or Indian rice cake –Idly.
Green Chili Chutney (Green chili Pesto made with Indian Ingredients)

Print Recipe here
Ingredients
Serves 4-6
2 tbsp canola oil
250g Green chili, roughly chopped
1 onion, roughly chopped
3 garlic cloves
1 tbsp coriander seeds
1 tbsp cumin seeds
50g Shredded coconut
Small piece of ginger
1 tbsp Tamarind pulp

Method

Heat oil in a pan, sauté green chili, onion and garlic for few minutes till green chili skin becomes translucent.
Stir fry green chili, onion & garlic to make Green Chili Chutney
Separately dry roast coriander and cumin seeds till aromatic. Into the same pan add shredded coconut and roast till it’s slightly brown. 
Roasted coconut, coriander and cumin to make Green Chili Chutney

Add ginger and tamarind pulp. Mix all ingredients together and add to dry grinder / blender and grind till its smooth in consistency. Depending on your blender capacity add them all together or in batches. Alternatively use food processor to grind them into coarse sambol. (spicy chili paste) I used dry grinder.
Green Chili Chutney (Green chili Pesto made with Indian Ingredients)

11 comments:

  1. Looks delicious!

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  2. Amila WickramarachchiOctober 8, 2011 at 1:15 PM

    I feel like tasting it....

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  3. I could mix this with pasta. Is it very spicy?

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  4. Hi Suzi, it's not very spicy, but it depends on how much spice u can take, try it out with least spicy chili, small amount first. let me know how it came out

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  5. Superb post.. this is what we need for this rainy season.. loved it..:)
    Reva

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  6. nice use of chilly....its perfect for the event
    Event: Kerala Kitchen do participate :)

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  7. Thank you Reva

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  8. I have a jar of green chili chutney. After looking at another video I am afraid to open it. Is it more appropriate for mixing with vegetables and tofu, or can you use it on meat? Seems like all the other comments are just praising your skill, and I see none who has actually tried it. I don't want to try the spreading it on toast route. Did you say you can mix it with cream cheese or yoghurt?

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  9. Ami's Vegetarian DelicaciesJanuary 26, 2012 at 8:46 AM

    Why don't u sample it first, then you know its spice level. Spiciness depends on the type of chili, I used the long green chili in this recipe. This is less spicy. But Thai Birds eye chili is very strong. So what I suggest is first sample it. Then you can mix them with tofu and make a stir fry, Marinate cottage cheese (paneer) and grill them, its also good to coat bland sweet vegetables like aubergine or even potatoes. Yes as u suggested u can even mix it with yoghurt and make a salad dressing.

    Sometimes we also have a spoon of chutney served as a side with main meal - rice and curry.

    these are links for my aubergine and cottage cheese recipes where I have used other flavors to marinate them. You may do the same with green chili chutney.

    http://amisvegetariandelicacies.blogspot.com/2011/09/stir-fried-eggplant-in-spicy-chilli.html
    http://amisvegetariandelicacies.blogspot.com/2011/07/paneer-tikka-masala.html

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  10. how long does this keep for? i just made it my husband loves it and will eat it with just about anything

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  11. Ami's Vegetarian DelicaciesApril 22, 2012 at 1:02 PM

    Sorry for the late reply, may be in fridge for 2-3days, place them in dry air tight container, pour some oil in top before closing the lid. This is the method used to store pesto. It will help to retain flavors.

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