Green Chilli Chutney (Hasi Menasinakayi Chutney) – North Karnataka recipes

North Karnataka food is very popular for its spicy dishes. This must be one of the spiciest cuisines of world. Most of the recipes are centered on onion, garlic, chilies and peanuts. This chutney is a classic example of very hot chutneys served along with rice or rotis. 

Increase the amount of green chilies if you can handle more spicy dishes. Green Chilli Chutney is a South Indian recipe which is savored alongside dishes like dosa and Idli. In other parts of India, it is eaten with parathas, samosas and even rice. It’s perfect for dipping you papadums you’ve got to try this green chilli chutney!

MORE DESSERT RECIPES ARE LINKED BELOW

Carrot Thogayal

Onion Garlic chutney

Carrot pumpkin peels and seeds chutney

Prep  time	Cooking time	Serves
10 mins	15 mins	6 persons

Recipe Course: Breakfast, Dessert

Recipe type: North Indian cuisine

Ingredients Green chillies -15 nos Chopped onion – 1 big Garlic cloves –handful Tamarind – gooseberry size Cumin seeds -1 tbsp. Curry leaves – 4 sprigs Grated coconut – ¼ cup Turmeric powder – ¼ tsp Salt – to taste Groundnut Oil -1 tbsp. For the tadka Oil -1 tbsp. Mustard seeds – ½ tsp Hing -pinch Curry leaves -2 sprigs

Method

1. Prepare all the vegetables and keep it aside. 

2. Heat oil in a pan over medium flame and add cumin seeds to it. If you stir continuously the cumin seeds it might get burnt. 

3. Now add curry leaves, onion, garlic and fry till turns translucent. 

4. Take a gooseberry size tamarind and put along with the fried items in the pan. 

5. Add the green chilli peppers and stir them around to coat with the oil. The green chillies may blacken on the outside. Fry for some time. Turn off the flame Cool to roomtemperature.

6.Once cooled, add them to the food processor and along with grated coconut, salt and turmeric powder. 

7. Transfer the mixture to a food processor and pulse to smooth paste or chunky paste (preferred to your choice).

8. Transfer to a small bowl and serve.

Now make your tadka

9. Heat the rest of the oil in your wok or another pan. Add to this a pinch of hing along with mustard seeds and curry leaves.

10. Cook for a minute or two and then pour the tadka over the green chilli chutney.

Serving Suggestions

Serve with rice or chapathis or rottis.

Notes

Take out in an airtight container and refrigerate. This remains good for about 1 week.