Best Green Chili Chutney Recipes

BUTTERNUT SQUASH SOUP WITH GREEN CHILI CORIANDER CHUTNEY

Steps:

• Make the chutney:
• In a blender or food processor blend the almonds, the coconut, the jalapeño, a pinch of salt, and 1/3 cup water until the mixture is ground fine. Add the coriander and blend the mixture until it is ground fine. (This recipe makes what is known as a dry chutney, which has a slightly grainy texture.) The chutney may be made 8 hours in advance and kept covered and chilled. Makes about 1 cup.
• Make the soup:
• In a kettle cook the onion in the butter and the oil over moderately low heat, stirring, until it is softened, add the squash and 1/2 cup water, and cook the mixture, covered, over moderately low heat for 20 to 30 minutes, or until the squash is tender. Add the broth, the zest, and the juice and simmer the mixture, uncovered, for 15 minutes. In a blender or food processor purée the mixture in batches and strain it through a sieve into a large bowl. The soup may be made 1 day in advance and kept covered and chilled.
• Ladle the soup into 8 bowls and garnish each serving with about a tablespoon of the chutney, to be stirred into the soup, and a coriander sprig.

ROASTED DAL AND FRESH GREEN CHILI PEPPER CHUTNEY

Steps:

• 1. Place the dal in a small cast-iron or nonstick skillet and dry-roast over medium heat, stirring and shaking the pan until golden, 1 to 2 minutes. Let cool, then grind in a spice or coffee grinder to make a fine powder.2. Place the cilantro, green chili peppers, garlic, and lemon juice in a blender or a food processor and process until smooth. Add the ground dal and the salt and process once again to mix. Transfer to a bowl and serve immediately, refrigerate about 10 days or freeze up to 6 months.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

INSANELY HOT SOUTH INDIAN GREEN CHILI CHUTNEY

Steps:

• Heat 1/2 tsp oil in a pan.
• Add whole chilies and dry tamarind if using.
• Saute until chilies and tamarind become slightly charred on outside.
• Watch out or cover the pan'coz whole chilies may explode.
• Place chilies, tamarind (or tamarind paste or lemon juice), cilantro and salt in a blender.
• Blend with little water into a smooth paste.
• Transfer to a bowl.
• This chutney can be seasoned if desired.
• For this, heat 1/2 tsp oil in a saucepan.
• Add urad dal and mustard seeds.
• Let them splutter and add them to the chutney.
• Mix well.
• The heat of this chutney can be reduced by mixing in some yogurt as required.
• However, the chutney will become more like a sauce.
• This thinned down chutney is wonderful as a marinade.
• Jalapenos or Thai bird chilies can be used.
• If using jalapenos, chop them into large chunks and saute them a little longer to soften their thick skins.
• This chutney can be served with idlis or dosas.

BUTTERNUT SQUASH SOUP WITH GREEN CHILI CILANTRO CHUTNEY

Steps:

• Chutney: Process all the ingredients in a food processor until very fine. Soup: Heat the oven to 350 and roast the squash, face down on a cookie sheet for 30 min. Remove and let cool. In a large pot, brown the onions in the butter. Add the peppers and cook until starting to brown. Remove the skin from the squash and cube. Place in the pot and mix with the onions and peppers. Puree the mixture until very fine in a food processor, adding a little chicken broth to do so. Return the mixture to the pot and add the rest of the chicken broth, orange zest, orange juice, salt, corriander, and lemon pepper. Cook covered for 30 min. Serve the soup with a dollop of yogurt and the chutney, adding the toasted almonds on the top of the dish.

GREEN CHILI CHUTNEY

Steps:

• Blend all the ingredients in a food processor to form a smooth paste and store in an air-tight container. With fresh chilli Wash and dry the chillies. Cut off the stalks and chop roughly. Blend all the ingredients together for 15 minutes before serving