Red Jalapeno Chutney Recipe

Cooking Directions

• STEP 1.Roast the red jalapeno peppers on an open flame until charred on all sides.
• STEP 2.Remove the charred skin and chop the peppers.
• STEP 3.In a blender, add the chopped peppers, garlic cloves, cumin seeds, salt, and vinegar.
• STEP 4.Blend until smooth, adding water if needed to achieve the desired consistency.
• STEP 5.Heat oil in a pan and add mustard seeds, urad dal, and curry leaves.
• STEP 6.Add the blended chutney mixture and cook for a few minutes.
• STEP 7.Allow the chutney to cool and store it in a clean, airtight container in the refrigerator.

Cooking Tips

• You can adjust the spice level by adding more or less red jalapeno peppers.
• For a smoky flavor, you can roast the peppers on a grill or in the oven.
• Add a pinch of sugar or honey to balance the spiciness if desired.

Storage and Serving

• Red Jalapeno Chutney can be stored in the refrigerator for up to 3 weeks.
• Serve the chutney as a condiment with sandwiches, burgers, or as a dip for snacks.
• You can also use it as a marinade for grilled meats or vegetables.