Monday, March 3, 2014

Jalapeno Chutney - For the rice

This is the recipe of  jalapeno chutney which I like to mix with plain steamed rice with a little ghee.
There is another recipe of jalapeno chutney with mint which I use as dip or spread. I will blog the recipe of that soon.



Ingredients:

  • Jalapenos - 8-10
  • Tamarind Extract - 2 tbsp ( 1/2 tsp if using pulp )
  • Garlic Pods - 3
  • Cilantro - 2 springs
  • Turmeric Powder - 2 pinches
  • Salt - to taste
  • Sugar - very little, say, 1/4 tsp
  • Oil - 1 tbsp
For Tempering: 
  • Oil - 1 tbsp
  • Mustard Seeds - 1/4 tsp
  • Urad Dal - 1/2 tsp
  • Curry Leaves - 3-5
  • Red Chili, whole - 1 ( optional )
  • Hing - a pinch

Directions
  • Chop Jalapenos. U can remove the seeds if you do not want it spicy. 
  • Heat 1 tbsp of oil in a pan and fry the chopped jalapenos. Fry till they look cooked and let it cool.
  • Grind fried jalapenos, cilantro, garlic, tamarind extract, turmeric, salt and sugar all together till paste.
  • Remove it in a bowl. Now temper the chutney.
  • Heat oil and splutter mustard seeds, add urad dal and roast till reddish. Add red chili, curry leaves, hing. Pour this over the chutney and give it a good mix.
  • Adjust salt.
  • Serve it with plain steamed rice with a little ghee. I like to mix it in the rice and eat. You can serve with chapati as well. 

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