Burnt Chilly Chutney!

There is something about the smell of Burnt Chillies.. the air is filled with a fragrance that leads you to think theres something delicious cooking on the stove. And it’s true.

Burnt Chilly Chutney – sounds spicy, and it is..

Part 1: The Chutney

What you need:

  • 2 TBSP oil
  • Red Chilly – 3 to infinity* (see Large print below)
  • 1/4-1/2 cup cut Veggies / Nuts (see options below)
  • 1 TSP thick Tamarind Juice
  • 1 TSP Jaggery / Sugar
  • Salt to taste

How to:

  1. Oil in hot stove
  2. Add Chillies & scald
  3. Add rest of the ingredients & Roast on slow fire until combined
  4. Grind after completely cool

Part 2: Tempering

What you need:

  • 1 TSP oil
  • Mustard Seeds
  • Asafotedia
  • Curry Leaves

How to:

  1. Oil in hot stove
  2. Add Mustard Seeds, Asafotedia / Hing, Curry Leaves
  3. Add the Ground Paste & cook for 2 minutes
  4. Serve with Rice, Naan, Idly, Dosa, Bread, Yogurt… anything!

Choose 2-3 from these Veggie / Nut options: Onion, Garlic, Ginger, Tomatoes, Squash, Spinach, Mint leaves, Coriander Leaves, Roasted Eggplant, Peanuts, Cashew

Large print:

  • According to the desired spice level, start with 3 chillies and then adjust up or down depending on the taste & heat of the chilly
  • Of course, the seeds can be taken off to reduce the heat, and still get the great taste of the Burnt Chillies 🙂

 

 

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