Insanely Hot South Indian Green Chili Chutney Food

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.

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.