Roasted Green Chilli And Asafoetida Chutney Recipe

Cooking Directions

• STEP 1.Roast the green chillies on a gas stove or under a broiler until they are charred and blistered.
• STEP 2.Remove the skin from the roasted chillies and roughly chop them.
• STEP 3.Heat oil in a pan and add asafoetida, mustard seeds, and curry leaves. Fry until the mustard seeds start to splutter.
• STEP 4.Add the chopped green chillies, salt, and tamarind paste to the pan. Cook for a few minutes until the flavors are well combined.
• STEP 5.Allow the mixture to cool and then transfer it to a blender. Blend until smooth.
• STEP 6.Transfer the chutney to a jar and store it in the refrigerator. It can be stored for up to a week.
• STEP 7.Serve the roasted green chilli and asafoetida chutney with your favorite snacks or use it as a spread for sandwiches and wraps.

Cooking Tips

• Adjust the quantity of green chillies according to your spice preference.
• You can add a pinch of sugar to balance the flavors if the chutney is too spicy.
• For a smokier flavor, you can roast the green chillies on a charcoal grill.
• Make sure to remove the seeds from the green chillies if you prefer a milder chutney.

Storage and Serving

• Store the chutney in an airtight jar in the refrigerator.
• Serve the chutney chilled or at room temperature.
• This chutney can be served as a dip for snacks or as a condiment for Indian meals.