Hot and Sweet Chilly Chutney
(Pachchai Mozhagai Tokku)
250 gm green chillies (Preferably dark green ones)
1 medium jaggery lemon-sized ball ( or to taste)
1/2 teaspoons asafetida (or a pinch, whichever suits your taste)
1 teaspoon mustard seeds
1 teaspoon fenugreek seeds
1tamarind, small lemon-sized ball
salt to taste
1/2 cup oil
1/2 teaspoon asafetida (or a pinch, whichever suits your taste)
Hi! This is an excellent recipe for all chilly- lovers. It is a South-Indian delicacy that my mother-in-law taught me. Its really delicious but definitely very spicy.
Heat half the oil in a frying pan and add mustard seeds and fenugreek seeds to it and heat till mustard seeds crackle and fenugreek seeds turn a little golden-brown. Then add chillies and asafetida and fry and cool.
Add all the ingredients to this except jaggery and grind it to a smooth paste.
Again add oil in the frying pan and put in the paste and jaggery. Fry till light golden brown till all jaggery melts. The oil will separate from the mixture. This indicates that it is completely ready to be served.
It can be stored for almost a week, and can be served with chapatis, bread, bun, and anything that you would like to make spicy.