Adults only chutney – Attempt this only if your taste buds are mature enough to handle very spicy dishes :).
North Karnataka food is very popular for its spicy dishes. This must be one of the spiciest cuisines of world. People here eat raw green chilies with rice or rottis. When I say raw green chilies, they are not the mild ones available here in US. They are the very spicy variety. Most of the North Karnataka people are vegetarians. Most of the recipes are centered around onion, garlic, chilies and peanuts. Even though I can’t tolerate so much heat, I absolutely love the taste of all these dishes. When I cook at home, I make these dishes a bit less spicy.
This chutney is a classic example of very hot chutneys served along with rice or rottis. This is one of those dishes that are made in advance and saved for a week or so. When people eat this, most of the times their faces turn red, but still everyone likes this. I reduced the amount of chilies to suit our taste buds.
Ingredients:
20 green chilies
1/2 cup chopped onion
1/2 cup peanuts
1 tea spn jaggery
1/4 tea spn tamarind extract or 2 pieces of tamarind
1/2 tea spn cumin seeds
1 tea spn chopped garlic
1 tea spn chopped ginger
3-4 strands coriander leaves
4-5 curry leaves
Oil
Salt
Increase the amount of green chilies if you can handle more spicy dishes.
Method:
Heat a little oil and fry green chilies. Take them out and add peanuts. Fry for sometime. Take them out.
Now add curry leaves, onion, garlic, ginger and fry till onions turn translucent. Cool to room temperature.
Grind all the ingredients and tamarind without adding water.
Take out in an airtight container and refrigerate. This remains good for about 1 week. Serve with rice or chapathis or rottis.
Serves : 3-4
Preparation time : 15mins
Looks fab! I am so trying this one… Love the color, everything.
Shilpa—Sssssssssss water pls!!!
I love the way you said adults only chutney :).. This must be very spicy!
does the jaggery affect the taste a lot. i dont have any. do i add sugar instead or do away with the swwetness altogether or wait to buy jaggery?
Shilpa: Yes Mitushi, you can substitute sugar for time being.
I love having raw green chillies with chapati and daal :). This chutney is totally my type of thing! I can smell the fresh green chillies…..umm, total delight, Shilpa! This one would go so well with bhakri/jolada rotti!
I can handle the heat, and I know I’ll love this chutney… I can imagine this with some rice and yogurt…
andhra is more special for such spicy food and i know a friend of mine during skool days eating this almost every other day 🙂
Shilpa: Roopa, North Karnataka sits adjacent to Telangana of Andhra, so I think they have similar spicy dishes. It can not be said one is more spicier than the other.
This looks superbly good Shilpa- just the thing I would like! Did you use serranos for making this here?
Shilpa: Pel, I used small green chilies from Indian store. I had guessed you might like this :D.
It was very funny thw way you said “Adults only chutney” 🙂 maybe you should say “Indian only too”, does any other country eat this spicy ?
Shilpa: There are some people Sandeepa. Are you forgetting Pelicano?? I will surely fail if I ever decide to compete with him in this matter. He can handle a lot more spice than me even though he is not Indian :D.
This looks awesome! Hubby grew up in B’lore. Sure he’d love this!
I love this chutney …even though my eyes start watering still I like to eat it with chapati.
I read that! 😀 Yeah, I eat foods that make my eyes water- it’s fun, isn’t it? After a few bites it doesn’t seem so hot, and then we start to giggle and feel light-headed! 😉
Shilpa: Haha..I knew that :). I used to laugh at my friends who would start sweating when they hate spicy stuff. Now even I have become like that 🙂
definitely something hubby will like – he loves his food HOT HOT HOT! and in this weather it will be perfect – I know he would love to eat some rice rottis which I havent made in a long time, so this chutney would be great with that.
thank you for all the recipes and information!
the more mature your taste buds are, the less green chillies you will need for optimal taste bud pleasure, don’t you think?
Hi,
Shilpa
I like your aayi’s recipes remind me of my aaji.
When to add tamrind to the micture.
Regards,
Pooja
While grinding
Hi..I tried this out and it came out really well.. Thanks for the mouthwatering recipe.
Shilpa,
Guess wht! This recipe was a surprise..I tried this with varied amounts of ingredients to suit my taste n i must say , it worked! May be, thts the secret of ur recipes coz i usually wont be right with other recipe blogs 🙂
Tried d recepie very very yummy combination for rasam and cure rice 🙂
Hi Shilpa, thanks so much for sharing your vast knowledge of Konkani recipes on this wonderful blog!
I’ve tried many of them and they turn out great 🙂
In this recipe, do you cook the ginger or grind it fresh with the cooked and cooled ingredients (so, at the same stage as the tamarind)?
Thanks,
Shweta
It is cooked with garlic. Thanks for pointing out the error