Green Chilli chutney is a spicy and sweet side dish for dosa idly. It is made with fresh green chillis. Serve it to those who enjoys spicy food.
Green chilli chutney is a fiery, tangy, and versatile dish for dosa and idli. It plays a central role in Indian breakfast table.
This vibrant dish instantly elevates the flavor of simple everyday meals. It can also pair with street foods like vada pav, samosas, and pakoras. It also serves as an excellent accompaniment to daily staples like idli, dosa, parathas, or simple rice and dal.
The primary ingredient in this dish is fresh green chillis. The choice of chilli determines the spice level of the chutney.
Dark green, slender chillis offer an intense, sharp bite. Thicker, lighter varieties provide a milder flavor profile. To complement this heat, a thoughtful balance of other ingredients is required.
The preparation of green chilli chutney is incredibly simple. It needs minimal time and effort. It also takes very less ingredients.
It is always prepared in traditional way using mortar and pestle. Grounding the ingredients using a mortar and pestle gives a rustic texture and creates an aromatic taste too.
Blend both varieties of spicy and mild chillis. Sauté them till they turn soft, add a string of tamarind, spoon of jaggery and salt. The chutney turns spicy and tangy. Tamarind and jaggery act as catalyst to spicy chillis. This acidity is crucial. It cuts through the sharp heat of the chillies and preserves the bright green color.
These aromatics introduce depth and warmth to the blend. Finally, add a teaspoon of roasted cumin seeds and salt to taste. Blend everything into a smooth, thick paste. Add only a few drops of water if necessary.
A final tempering, or tadka, can also enhance the chutney. Heating mustard seeds, curry leaves, and a pinch of asafoetida in oil and pouring it over the mix adds a smoky aroma.
This condiment is a nutritional powerhouse. Green chillies are loaded with vitamin C and antioxidants. They boost metabolism and aid digestion. When stored in an airtight glass container, this fresh chutney keeps well in the refrigerator for up to one week. It remains ready to add a burst of flavor to any dish.
Key Ingredients in Green Chilli Chutney:
- Green Chillis: Use two varieties of chillis, spicy and milder.
- Jaggery: Adjusts the spiciness and acts as catalyst
- Tamarind: Acidity cuts the sharp heat of the chillis.
- Tadka: Makes the chutney more appealing and the oil present in it preserve the chutney for a longer period.
- Hing: Asafoetida or hing gives smoky aroma.
Green Chilli Chutney Recipe | Andhra Green Chilli Chutney
Ingredients
- 10 Green Chillis
- 1 Tbsp Oil
- Salt to Taste
- 1 Tbsp Jaggery
- 1 Tsp Mustard Seeds
- 1 Tsp Cumin Seeds
- 1/2 Tsp Black gram/Urad Dal
- 1/2 Tsp Bengal Gram/Chana Dal
- 5 to 7 Curry Leaves
- 1/2 Tsp Hing/Asafoetida
- 2 Tbsp Tamarind
Instructions
- Heat oil in a pan, add green chillis.
- Fry them till they skin of chillis become pale.
- Soak tamarind in water for 5 minutes.
- In the blender jar add sauteed chillis, tamarind along with water.
- Salt to taste and jaggery.
- Blend all of them to make a smooth paste of it.
- Add water if necessary.
- Heat oil in another pan.
- Add mustard seeds, cumin seeds, black gram and bengal gram.
- When they start spluttering add curry leaves and hing.
- Add the above made tadka to the green chilli chutney.
- Serve spicy green chilli chutney with dosa or idli.