Looks can be deceptive....yes, this chutney/dip looks fiery, but it is not so. These fresh red chillies are not so hot. These are longish and do not have too many seeds in them. Red chillies contain a substance called 'Capsaicin', which gives the peppers the pungence. Capsaicin is being studied for effective treatment for nerve disorders.
My sister Ganges made this at my place at Qatar and it was an instant hit!
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Ingredients:
15 red chillies
One n a half tbsp of Tamarind paste/Imli paste
Salt to taste
A tsp of mustard oil
Method:
Wash the red chillies and dry them nicely.
Chop the heads and cut them roughly and keep aside.
Take a blender jar and add the chopped red chilly pieces, the tamarind paste and salt to taste. Make it into a slightly coarse paste. Empty the chuntey into a glass jar and add the mustard oil and mix well. It stays good when kept in the fridge for about a week to ten days.
The mustard oil gives it a nice sharp flavour.
You can use this as a dip, a spread on a slice of bread or just have it with hot steamed rice.
My sister Ganges made this at my place at Qatar and it was an instant hit!
Ingredients:
15 red chillies
One n a half tbsp of Tamarind paste/Imli paste
Salt to taste
A tsp of mustard oil
Method:
Wash the red chillies and dry them nicely.
Chop the heads and cut them roughly and keep aside.
Take a blender jar and add the chopped red chilly pieces, the tamarind paste and salt to taste. Make it into a slightly coarse paste. Empty the chuntey into a glass jar and add the mustard oil and mix well. It stays good when kept in the fridge for about a week to ten days.
The mustard oil gives it a nice sharp flavour.
You can use this as a dip, a spread on a slice of bread or just have it with hot steamed rice.
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