Green Chili Chutney Food

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.

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.

GREEN CHUTNEY

Steps:

• Put all the ingredients in a blender and blend until smooth. Do not blend for too long, otherwise it will become very dark. Season with salt to taste.

GREEN CHILE AND TOMATILLO CHUTNEY

Steps:

• Put the onions and tomatillos in a blender or food processor and pulse until coarsely chopped.
• Mix the onions and tomatillos with the rest of the ingredients in a large heavy saucepan.
• Place over high heat and bring to boil.
• Lower heat and simmer gently until sauce thickens and resembles relish- about 1 hour.
• Cool and serve.
• If desired it may be preserved in pint jars.
• To preserve, place sealed, pint jars in a large pot.
• Cover with water approximately 1 inch above jars.
• Bring water to a boil.
• Maintain boiling water for 20 minutes.
• Remover jars from water and cool, making sure lids form a vacuum.

INSANELY HOT SOUTH INDIAN GREEN CHILI CHUTNEY

Steps:

• Heat 1/2 tsp oil in a pan.
• Add whole chilies and dry tamarind if using.
• Saute until chilies and tamarind become slightly charred on outside.
• Watch out or cover the pan'coz whole chilies may explode.
• Place chilies, tamarind (or tamarind paste or lemon juice), cilantro and salt in a blender.
• Blend with little water into a smooth paste.
• Transfer to a bowl.
• This chutney can be seasoned if desired.
• For this, heat 1/2 tsp oil in a saucepan.
• Add urad dal and mustard seeds.
• Let them splutter and add them to the chutney.
• Mix well.
• The heat of this chutney can be reduced by mixing in some yogurt as required.
• However, the chutney will become more like a sauce.
• This thinned down chutney is wonderful as a marinade.
• Jalapenos or Thai bird chilies can be used.
• If using jalapenos, chop them into large chunks and saute them a little longer to soften their thick skins.
• This chutney can be served with idlis or dosas.