Best 3 Green Chile Chutney Recipes
**Discover the Zesty Flavors of Green Chile Chutney: A Culinary Journey Through Culinary Delights**
Embark on a culinary adventure with our collection of tantalizing green chile chutney recipes, a vibrant condiment that brings a burst of flavor to your culinary creations. Whether you prefer a classic tomato-based chutney, a refreshing mint and cilantro chutney, or a spicy roasted red pepper chutney, our diverse selection caters to every palate. Dive into the depths of flavor with our carefully curated recipes, each offering a unique twist on this versatile condiment. From mild to fiery, our green chile chutneys elevate your meals, adding a zesty kick to grilled meats, complementing savory sandwiches, or providing a tangy dip for vegetable platters. Let your taste buds embark on a journey of culinary delight as you explore the vibrant world of green chile chutneys.
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:
- Choose Ripe and Fresh Green Chiles: Ensure the green chiles you use are fully ripe and fresh for the best flavor and texture.
- Roast the Green Chiles Properly: Roasting the green chiles enhances their flavor and smokiness. Roast them until they are slightly charred but not burnt.
- Use a Mortar and Pestle for Authentic Texture: Traditionally, a mortar and pestle is used to make the chutney. This method allows for a coarser texture, which is preferred in many Indian dishes.
- Adjust the Spices to Your Taste: The level of spiciness in the chutney is customizable. Adjust the amount of red chili powder and green chilies based on your preference.
- Balance the Sweetness and Acidity: The chutney should have a balance of sweetness and acidity. Adjust the amount of jaggery or sugar and lemon juice accordingly.
Conclusion:
Green chile chutney is a versatile condiment that adds a burst of flavor to a variety of dishes. Its spicy, tangy, and slightly sweet taste complements many Indian dishes, such as samosas, pakoras, and grilled meats. Whether you are a seasoned cook or just starting out, this chutney recipe is easy to follow and will surely impress your taste buds. So, gather your ingredients, follow the steps, and enjoy the deliciousness of homemade green chile chutney!
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