Best 3 Green Chile Chutney Recipes
Green chile chutney is a spicy, tangy condiment that can add a kick of flavor to any dish. This vibrant condiment is a delectable blend of fresh green chilies, aromatic spices, and zesty lime juice, creating a versatile condiment staple in many cuisines. Whether you're looking to spice up your favorite samosa, liven up a grilled chicken dish, or add a flavorful twist to your sandwich, this article will guide you through the process of crafting the perfect green chile chutney. With just a few simple ingredients and a little bit of time, you'll have a delicious and versatile condiment that will enhance any meal.
Here are our top 3 tried and tested recipes!
GREEN CHILE CHUTNEY
In her cookbook, "Chaat" (Clarkson Potter, 2020), the chef Maneet Chauhan refers to this bright, spicy chutney as a "workhorse staple in the Indian pantry." She uses it primarily in chaat, but also drizzles it on top of roasted vegetables, dollops it onto soups and spoons it over scrambled eggs. This chutney "makes virtually any Indian recipe taste better," she said, with its harmony of lively, complex flavors, such as chaat masala and asafetida. Like a lot of chutneys, it also includes toasted dal, which brings nuttiness and a little texture. -Priya Krishna
Provided by Maneet Chauhan
Categories condiments, dips and spreads
Time 10m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat a small cast-iron skillet over high until nearly smoking. Add the dal and toast, swirling the pan the entire time, until it takes on a light golden-brown color, 2 to 3 minutes. Immediately transfer the dal to a bowl or plate to prevent it from overtoasting.
- In a food processor, combine the toasted dal and the rest of the ingredients and blend until quite smooth. (It will still be a little chunky.) Blend in water, 1 tablespoon at a time, to achieve a thick consistency that holds together on a spoon and is not runny. Season with additional salt and lemon juice to taste.
- This chutney will keep refrigerated in a covered container for up to 1 week. After that, the vivid green color will begin to lose its vibrancy, though the chutney will still taste delicious for a full 2 weeks.
GREEN CHILE AND TOMATILLO CHUTNEY
The sweet/hot flavor of this Chutney compliments fish, chicken, and vegies. The idea came from the Santa Fe Cooking School. It makes a wonderful light dressing for salads as well.
Provided by Bev in NY
Categories Onions
Time 1h20m
Yield 3 pints
Number Of Ingredients 8
Steps:
- Put the onions and tomatillos in a blender or food processor and pulse until coarsely chopped.
- Mix the onions and tomatillos with the rest of the ingredients in a large heavy saucepan.
- Place over high heat and bring to boil.
- Lower heat and simmer gently until sauce thickens and resembles relish- about 1 hour.
- Cool and serve.
- If desired it may be preserved in pint jars.
- To preserve, place sealed, pint jars in a large pot.
- Cover with water approximately 1 inch above jars.
- Bring water to a boil.
- Maintain boiling water for 20 minutes.
- Remover jars from water and cool, making sure lids form a vacuum.
Nutrition Facts : Calories 338.8, Fat 1.5, SaturatedFat 0.2, Sodium 1570.8, Carbohydrate 80.3, Fiber 3.4, Sugar 73.8, Protein 1.8
PANKO SCALLOPS WITH GREEN CHILE CHUTNEY
Steps:
- Make chutney:
- Purée chutney ingredients in a blender, stirring occasionally to assist blending, and transfer to a bowl. Season chutney with salt and pepper and chill, covered, until ready to use.
- Make scallops:
- Remove muscle from side of scallops if still attached. Pat scallops dry and season with salt and pepper. Whisk together eggs and milk in a shallow bowl. Put panko in another shallow bowl. Dip scallops, 1 at a time, in egg mixture and then in panko, turning to coat, and transfer to a tray.
- Preheat oven to 400°F.
- Heat 3 tablespoons oil in a 12-inch nonstick skillet over moderate heat until hot but not smoking, then cook scallops, 12 at a time, until just cooked through and golden brown (adjust heat if necessary), about 1 1/2 minutes on each side. Put scallops as cooked in 1 layer on a rack set in a shallow baking pan. Between batches, carefully wipe skillet clean with paper towels and add more oil. Bake scallops in middle of oven until just heated through, about 3 minutes.
- Serve scallops topped with chutney.
Tips:
- For a spicier chutney, use more green chilies. For a milder chutney, use fewer chilies. - Roast the chilies over an open flame or under a broiler to enhance their flavor. - Use a food processor or blender to quickly and easily puree the chutney. - If you don't have any tamarind, you can use lemon juice or vinegar as a substitute. - Store the chutney in an airtight container in the refrigerator for up to 2 weeks.Conclusion:
Green chile chutney is a versatile condiment that can be used to add flavor to a variety of dishes. It is especially popular in Indian cuisine, where it is often served with samosas, pakoras, and other snacks. This chutney is also a great way to use up leftover green chilies. With its spicy, tangy, and slightly sweet flavor, green chile chutney is sure to become a favorite in your kitchen.
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