Spice fans… You’ve got to try this green chilli chutney!
Over the years I’ve made my share of green chilli chutney. I’ve purchased a lot too! I guess you could say I absolutely love the stuff.
Today I’m making a number of chutneys for a party we’re having over the weekend and this one is definitely on the menu. It’s perfect for dipping you papadums and/or spreading over homemade dosas. Stir it into your favourite curry if you like the fresh flavour of green chillies like I do.
Be careful though. This one is hot! My wife won’t even consider trying it after the first time. Poor Caroline!
If working ahead, you can make this a week in advance. Just store it in an air-tight container in the fridge.
Try my other chutney recipes if you enjoyed this one:
- 40 Green chillies
- 20 cloves garlic
- 1/4 cup (60ml) Vegetable oil
- 1 tablespoon cumin seeds
- 1 teaspoon salt
- 1 teaspoon sugar
- 1/2 cup grated coconut
- 1 small bunch off fresh coriander
- Juice of two limes
- FOR THE TARKA
- 100ml vegetable oil
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 2 cloves garlic - smashed
- 1/2 teaspoons asafoetida
- Pour about 1/4 cup of oil into a pan or wok over medium/high heat.
- Add the green chilli peppers and stir them around to coat with the oil
- Now add the garlic and cumin seeds and stir to combine. You want to stir continuously so you don't burn the cumin seeds
- Allow to fry for about two minutes until the peppers and garlic are turning soft. The green chillies may blacken on the outside. That is okay.
- Now add the grated coconut, salt and sugar and stir to combine.
- Transfer the mixture to a food processor and pulse to a chunky paste.
- Add the coriander leaves leaves and pulse again. Set aside.
- Now make your tarka.
- Heat the rest of the oil in your wok or another pan.
- Add to this a pinch of mustard seeds and cumin seeds. Then add the the cloves of garlic and asafoetida.
- Cook for a minute or two and then pour the oil tarka over the green chilli chutney.
- To finish, add the juice of two limes and stir it in.
- For a bit more zing, add about a tablespoon of tamarind paste. (optional)
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The cast iron wok and stoneware serving dish shown in this recipe are available from Le Creuset.