Most Indians like spicy hot food and if you are like them , you will love this spicy green chutney . This is so easy that you can make it within a maximum of fifteen minutes and might be hotter than most people can handle .
It’s like spicy food – sometimes you have to tone it down so more people can enjoy it . ~ Kenneth Edmonds
- Chillies according to taste ( i used about fifteen krishna jolokia) .
- A large piece of ginger .
- Two whole large garlic pods .
- One lemon .
- A little bit mustard oil .
- Salt according to taste .
- About half a teaspoon of black pepper powder .
- Few mint leaves .
- Few coriander leaves .
Peal the garlic buds and garlic . Remove the chili stems and wash everything properly.
Roughly chop everything and put it in the jar wet grinding. Add just a little bit of water and start the grinder . Run for about 30 seconds and then open the jar of the grinder and clean whatever is sticking to the walls and cover and put it back in with a spoon or the scraper that comes with the grinder . Repeat this till there is no large piece of ginger or garlic is present in the mix .
This spicy green chutney can be preserved for about three days after preparation , if kept in a fridge but i would suggest to make it fresh every time . For even more heat use Ghost Peppers .
A nice sweet and sour chutney in the corner of your plate will be absolutely adored by anyone . What if I told you can turn one single recipe into sweet , sour or spicy just by varying the amount of the same ingredients used ?! Do try the following chutney recipe with your twist to suit your taste buds .
Chutney is marvelous . I’m mad about it . To me , it’s very imperial . ~ Diana Vreeland
- About half a kilo of star fruit .
- 150- 250 gms of jaggery (more if you want to make it sweet) .
- 2-3 Green chillis (more if you want spicy) .
- Cumin seeds .
- Salt .
- Just a little bit mustard oil .
- Water .
Wash the fruits properly and cut them roughly into small pieces . Even the juice is useful to collect it while cutting if you can . Melt the jaggery in a small amount of water . Slice the chillies into two halves .
Heat the mustard oil on a pan and about half a teaspoon of cumin seeds in it . When they start to get brown , add the chilies . After the chillies get fried , slowly add the star fruit and stir . Add a pinch of salt and cover the pan . When the fruit starts to soften , pour the molten jaggery and put the lid back on . Stir occasionally so that the contents don’t stick to the bottom of the pan . Let it cook in the covered pan till the fruit reduces becomes very soft and its color changes to golden brown because of the jaggery .
Switch off the flame and let it cool down just a bit . This chutney will retain its taste even if it gets cold so you can prepare more and save to be used later .
Note : If you want it sour, use raw star fruits and less jaggery. And the opposite for the sweet recipe . The number and heat of the chillies used decide the heat level of this chutney (although the acidity of the fruit reduces it to an extent ).