My garden was bursting with green chilies and we kept collecting in the hope that we would get some spicy ones - Alas to our disappointment, although they were extremely aromatic and flavorful and raised our expectations no end about its spiciness. Ironically, they lacked the sting which is a quality all of us proper South Indians look for in our green chilies. We have learnt now that we have to plant the different varieties of chilies at least a 10 feet away from each other because what can happen if you plant spicy ones and sweeter peppers side by side, one takes over the flavor of the other, in our case the sweet dominated the spicy :( So a lesson learnt for next year. Joke is I had to use store-bought green chilies and a few red chilies to spice up my chili chutney (lol) But it smells phenomenally good and and tastes incredible, esp with thachu mammu or yogurt rice; a fab spread on sandwiches and with chappatis and cheese...
Presenting to you my Green Chili Thokku/Preserve - also sharing a couple of fun art I made with them.
Ingredients
- 3lbs of Fresh green chilies
- 4 thai green chilies (not required if you have spicy chilies already)
- 1/2 cup of urad dal
- 1tsp of tamarind paste
- 1/4 tsp of asafetida
- 1tsp turmeric
- 5tbsp Gingely/sesame oil
- salt
- Tempering with mustard seeds
Method
- de stem the chilies and keep ready
- In 2 tbsp of oil roast the urad dal until golden brown
- In a wide pan add 2 tbsp of oil and add the green chilies and allow them to cook until lightly browned
- Add the salt, tamarind and asafetida to this and stir for a little longer
- Cool and grind
- Add a tbsp of raw sesame oil to the top to keep it preserved. Enjoy in any which way you want to :)
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| Chili Thokku |
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