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Recipes in English >> Chutney / Raita / Dip Recipes >> Sour Green Chilli Chutney

• Make a slit in the green chillies lengthwise on one side taking care not to cut through to the other side. Remove seeds. Wash well and put in a strainer.
• Mix 1 tsp each cumin seeds and salt and stuff the slit chillies with it.
• Soak tamarind in hot water, mash with fingers, remove seeds and strain through a sieve and use the pulp.
• Heat oil, add chillies and fry for a few seconds turning the chillies frequently so that they do not brown. Add 2 tsp cumin seed and 1 tsp salt. Fry for a minute or two. Add ground molasses and tamarind. Simmer for 10-12 minutes. Remove from heat. When cold serve with dal chawal (lentils and rice) or fish curry and khichri.
   
• Chef’s tip: Green chillies should be fresh and carefully selected. Pickled chillies can be stored in the refrigerator for approximately 2-3 weeks. When removing the seeds from the chillies, use gloves or a plastic bag to shield hands from burning.

Serves 10 - 12
Preparation Time: 15 minutes
Cooking Time: 30 minutes

1) Stuff Green Chillies

2) Fry Stuffed Chillies

3) Add Molasses and Tamarin