Green Chilli Chutney

4 green chillies
1 whole brown onion, chopped.
5 garlic cloves, peeled
1 tsp cumin seeds
1 pinch turmeric
1/2 tsp salt, to taste
1/2 tsp of sugar
1 tsp vinegar
1 tsp oil

  1. Wash the green chillis and pat them dry.
  2. Now, if you want a very spicy chutney, leave them whole. If you are not looking to have a super spicy chutney, cut in half lengthwise and take the seeds and white pith out.
  3. Heat a pan on medium to high heat. Add oil and fry the onion (until golden) then add the chillis. Cook until they start to get super soft. Add the garlic, cumin seeds and turmeric. Set aside and cool.
  4. Place all the fried ingredients in a blender, add also the excess oil from the pan, plus vinegar and salt and a pinch of sugar. Blend to a coarse green chilli chutney.
  5. Store in a airtight glass jar and refrigerate for up to a month.
  6. Use it to spice up a soup, to give your rice a kick, or as a side with bread or roti.

Leave a comment

Please note, comments must be approved before they are published