Chilies Chutney Recipes

TOMATO AND CHILLI CHUTNEY

Steps:

• Place all of your ingredients into a large, heavy-based pan and bring to a gentle simmer, stirring occasionally.
• Simmer for 1 hour.
• Using a handheld blender, blend all of the ingredients, but not so much that it becomes a puree.
• After simmering, bring to a gentle boil so that the mixture turns dark, jammy and shiny.
• Place into sterilized jars and place in the fridge for the night. Will keep for 6 weeks.

GREEN CHUTNEY

Steps:

• Blend the following in a food processor until smooth: cilantro, garlic, ginger, green chili, peanuts, salt to taste, and lemon juice. Add a few drops of water if the mixture is too dry.

RED CHILLI CHUTNEY RECIPE

Steps:

• Deseed and soak dry red chillies in water for 20 minutes and drain them.
• Take drained red chillies, ginger, garlic, cumin-coriander powder and salt in a small chutney jar of a food processor or grinder. Grind them with 1 tablespoon water until smooth paste.
• Heat 2 tablespoons oil in a medium size pan and add prepared paste.
• Sauté it for 2-3 minutes over low flame. Turn off the flame and let it cool at room temperature and mix lemon juice.
• Transfer red chilli garlic chutney to serving bowl. Use it to make delicious chaats like bhel puri, sev puri or pav bhaji, etc. and give it a spicy touch.

20 AMAZING QUICK AND EASY CHUTNEY RECIPES

Steps:

• Chop the garlic cloves and the red onions. In a deep pan pour the oil, add the garlic and onions and fry on a low-medium heat until transparent.
• In the meantime, cut the ripe tomatoes into small pieces. Add to the pan and fry for two minutes on high heat. Add the raisins, the white vinegar, the brown sugar and the spices: sweet paprika, chopped chilli peppers and the cardamom seeds. Simmer all the ingredients into a medium heat, uncovered for 20 minutes or until thickened.

GREEN CHILE CHUTNEY

Steps:

• Heat a small cast-iron skillet over high until nearly smoking. Add the dal and toast, swirling the pan the entire time, until it takes on a light golden-brown color, 2 to 3 minutes. Immediately transfer the dal to a bowl or plate to prevent it from overtoasting.
• In a food processor, combine the toasted dal and the rest of the ingredients and blend until quite smooth. (It will still be a little chunky.) Blend in water, 1 tablespoon at a time, to achieve a thick consistency that holds together on a spoon and is not runny. Season with additional salt and lemon juice to taste.
• This chutney will keep refrigerated in a covered container for up to 1 week. After that, the vivid green color will begin to lose its vibrancy, though the chutney will still taste delicious for a full 2 weeks.

CHILLI CHUTNEY

Steps:

• heat oil in pan, tip in all ingredients except tomato puree and bring to boil.
• Simmer for 30 minutes and then add the tomato puree.
• Continue to simmer on gentle heat until chutney has thickened.
• Remove from heat and cool. Will keep for three days if refrigerated.