When we do any A-Z series, X is the most difficult letter to work with and we have to resort to using words/Adjectives like Xtra, Xtremely etc. So today I use the word Xtra to showcase this fiery chutney from my Mother-in-law's kitchen.
Until a few years back, my mother-in-law used to make this chutney as it happens to be my father-in-law's favorite. She used to make it without garlic for him. Now my father-in-law's diet has changed so much that he has given up spicy food.
Recently I took the recipe from her and started including in our menu. It has become a favorite chutney at home (read only for my husband and older one). My little one and I stay away from the fiery stuff. :)
My MIL underscores that it has to be made in a mortar and not a food processor. I took the hybrid route by powdering the spices in a coffee grinder and then the rest of it in the mortar.
Recipe Source MIL
Ingredients -
Green Chilies handful (Remove the stem) about 10-12
Garlic pods 3-4 (Optional)
Salt, Jaggery as needed
Tamarind about 2-3 small pieces soaked in hot water
Fry and Grind -
Oil 1/2 tsp
Chana Dal 1 tsp
Urad Dal 1 tsp
Coriander seeds 1/2 tsp
Fenugreek seeds a pinch
Method Of Preparation -
In a heated pan, add 1/2 teaspoon of oil and fry the chana dal, urad dal, coriander seeds and fenugreek seeds one after the other. After they turn golden brown and aromatic, remove them onto a plate. Upon cooling, powder them and set aside.
In the same heated pan, add 1 teaspoon of oil and fry the chopped green chilies until they are slightly wilted and golden brown.
Add chopped garlic if using and saute for a few seconds and remove from heat.
Using a mortar and pestle, make a coarse paste of the sauteed chilies and garlic adding tamarind, jaggery and salt.
Add the spice powder from step 1 and mix well.
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