Chilli Garlic Chutney

I normally hesitate to post very spicy recipes, especially those that are chili hot. For two reasons. Firstly, many of my friends and followers are not very fond of chili hot dishes. Secondly, my own tolerance has gone down dramatically with age. But there are some kinds of cuisine that are required to be fiery. For example, Chettinad cuisine means extra chili and/or pepper. Similarly, Andhra cuisine is also chili hot. It is a shame to reduce the chili quotient in these and not keep it authentic. So, on rare occasions, I do prepare some really spicy dishes. This chutney is one of those. At 8 degrees C, I was sweating profusely after consuming it. And, frankly, I enjoyed it. This post is therefore dedicated to the few friends who do enjoy a really hot dish,

5-6 jalapenos (adjust according to taste)
4 cloves garlic
1 tsp tamarind paste (imli, puli)
1/2 tsp mustard seeds (sarson, kadugu)
1/2 tsp split black gram (urad dal, ulutham parupu)
1/4 cup water
Salt to taste
Grind the chili and garlic into a coarse paste
Set aside
Heat a wok
Add the mustard and black lentil
Roast till the mustard seeds start to splutter and the lentils begin to change colour
Add the ground paste, salt and the water
Add the tamarind paste
Mix well
Cook on medium flame for 10 minutes
Transfer to a serving bowl
Serve with dosa, idli, etc. or as an accompaniment to rice
I used it to accompany sweet potato croquettes

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