BM #117 Week 3 Day 3 - 

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.

Remove from the mortar and serve with rice.


Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#117

Preparation Time 15 minutes
Makes 1/4 cup
Posted by Harini R on Monday, October 19, 2020


  1. I have bookmarked the chutney ! I love spicy food and specially chutneys , and this one sounds super tempting . I might avoid jaggery though , let me try .

  2. Suma Gandlur Says:
  3. The alphabet 'X' is sure a tricky one and you seems to have nailed it by selecting this condiment. It sure sounds like a fiery chutney and I am going to give it a try.

  4. Srivalli Says:
  5. We love such spicy chutneys, and agree my MIL says mortar and pestle work best for such chutneys...we make the same, except we don't do the seasoning. Enjoyed reading your AtoZ series..:)

  6. Radha Says:
  7. Fiery spicy chilli chutney is one of my favourites. My mom makes this without garlic. It is excellent with dosa and idli.

  8. FOODIE Says:
  9. Wow such a spicy chutney, i remember my neighbors in India used to make this chutney. I never dared to try it though.

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