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