Green Chilly Chutney
Green Chilly Chutney – Can be served as accompaniment to Tapioca preparations, Idli, and Dosa.
- Green Chilly – 3 nos
- Shallots (small Onion) – 3 nos
- Salt – as required
- Coconut Oil – 2 tsp
- Crush the green chilly and shallots coarsely.
- Add salt and coconut oil and mix well.
- Serve with Tapioca preparations, Idli, and Dosa.
Chutney is a loan word incorporated into English from Hindi-Urdu describing a pasty sauce in South Asia and other South Asian cuisines. Chutneys usually contain an idiosyncratic but complementary spice and vegetable mix. Chutneys are wet or dry, having a coarse to fine texture. The Anglo-Indian loan word refers to fresh and pickled preparations indiscriminately, with preserves often sweetened.
At least several Northern Indian languages use the word for fresh preparations only. A different word Pakistani Pickle applies to preserves that often contain oil but are rarely sweet. Vinegar or citrus juice may be added as preservatives, or fermentation in the presence of salt may be used to create acid. In the past, chutneys were ground with a mortar and pestle made of stone or an ammikkal (Tamil).
Nowadays, electric blenders replace the stone implements. Various spices are added and ground, usually in a particular order; the wet paste thus made is sauteed in vegetable oil, usually gingelly or groundnut oil.