Green chili chutney, an Indian version of chili dip or sauce that can be eaten with any starter or breakfast item is a perfect side dish for any spice lover. Apart from being spicy, it’s got the tangy and sweet flavors added by tamarind and jaggery. I remember devouring this chutney everytime my mom prepared it. We would fall short of white rice whenever this chutney was made by her. Today I prepared this chutney to have with my South Indian breakfast dishes Idli and vada. I made 5-6 chutneys and had a chutneys day at home today. And this green chili chutney is one of the top among the other chutneys!
Click here for the recipes of other chutneys on my blog!
Green Chili Chutney Recipe:
Wash and pat dry the chilis with a paper towel. Cut them into halves or small pieces as you desire. Heat oil in a saucepan, and add the cut chilis. Keep the heat in low and sauté the chilis.
Add a pinch of turmeric powder and salt to green chilis. Let them cook till the chilis become soft and tender.
Add some soaked tamarind and a piece of jaggery to the chilis and blend it into a coarse or smooth paste as per your requirement.
I made this chutney for snacks, so I blended it into a smooth paste. But if you want to mix it with rice, then grind it coarsely. Heat oil in a tempering pan and add urad dal, mustard seeds, dry red chilies, curry leaves and asafoetida (hing). Toss this tempering on the top of the chili chutney and mix it well. Whether you have it with breakfast tiffins or evening snacks, this chutney tastes perfect with anything. You can also enjoy it with roti or plain rice. With a tea spoon of oil or ghee added to the rice, it will give you a heavenly mouthful! My mouth waters just thinking of it! Hope you enjoy!
Click here for the recipes of other dishes on my blog!
