This fiery green chili chutney is a family favorite and is sure to awaken your taste buds with its bold, tangy, and slightly sweet flavor. Perfect as a condiment with parathas, samosas, or rice, this chutney embodies the rich culinary tradition of Indian pickling with a modern twist.

 

Ingredients:

Green Chilies – 250 g, coarsely chopped

Ginger – 1 tablespoon, chopped

Garlic – 1 tablespoon, chopped

Onion – 1, chopped

Tamarind – 70 g

Vinegar – 3 cups

Sugar – ½ cup

Fenugreek Seeds – 1 teaspoon

Kalonji (Nigella Seeds) – 1 teaspoon

Mustard Oil – 1 tablespoon

Salt – to taste

 

Method:

1.Prepare the Paste:

In a blender, make a paste of ginger, garlic, and onion. Set this paste aside.

2.Soak the Tamarind:

In a bowl, soak the tamarind in vinegar and sugar for about 1 hour. Once soaked, sieve the mixture to remove any pulp or seeds. Keep the tamarind-vinegar mixture aside.

3.Cook the Green Chilies:

Heat mustard oil in a pan over medium heat.

Add the prepared ginger, garlic, and onion paste. Sauté until the paste is golden and fragrant.

4. Add Green Chilies:

Stir in the coarsely chopped green chilies. Cook the mixture until most of the water from the chilies evaporates and they are tender.

5.Add Spices:

Once the chilies are well-cooked, add salt, kalonji, and fenugreek seeds. Stir and cook for 2-3 more minutes.

6.Final Steps:

Remove the pan from the heat and let the mixture cool slightly.

Once cooled, pour in the vinegar, tamarind, and sugar mixture, and stir everything together.

7.Serve:

The chutney can be stored in sterilized jars and kept in the fridge. It’s perfect as a spicy, tangy condiment with snacks or Indian meals.

 

Nutritional Information (Per Tablespoon)**

Calories: ~25 kcal

Protein: ~0.4 g

Fat: ~0.8 g

Carbohydrates: ~4 g