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Wednesday, February 19, 2014

Mirch Ki Meethi Chutney - Red Chili Relish





Chili ..... Remains my all time favorite ingredient. The bright red chilies just set my mood right . Red being my all time favorite color and I love hot food in general . Winters bring to Kolkata an array of chilies that one can make into a million things. Be it Mirch ka Saalan, or Mirchi Wadas, or Chili and Mozzarella Pops.

My love affair with chilies began when I saw "Mistress of Spices".  I had always loved the book and then was an ardent Aishwarya Rai fan. There was this poster of "Amrican Beauty" which all teenagers were dancing over and here I was looking at the posters of "Mistress of Spices" in awe.

When I began cooking in general, I know "Spice" and "Heat" were my things and chilies always have been my obedient ingredient. Be it lacing my garlic oil with a red chili or maybe making a Stir fry of chili and water-chestnuts .


 One of my all time favorite dishes is this jaggery and red chili relish. I make a large batch every year and we eat it with rice preparations and it also serves as a really nice dip with fried seafood snacks .
The recipe for it is as follows:

Ingredients

Red Chilis ( non spicy variety ) 500 g
Jaggery (Gur) 200 g 
Sugar 1/2 cup 
Vinegar 1/2 cup 
Mustard oil 1/2 cup 
Nigella Seeds 1 tsp 
Chopped Ginger 2 tbsp 
Salt
Kashmiri chili powder 1 tsp 
Amchoor ( raw mango powder ) 2 tbsp 
Coriander Powder 2 tbsp 
Water 1 cup 
Asaphoetida 1 pinch 


  • Divide the chilies into 3 parts . Chop one, puree the second and the third, slit in half 
  • Heat mustard oil and temper with asaphoetida and nigella seed and add ginger 
  • Saute for a few minutes and add the chopped chilies and the halved chilies 
  • add the chili puree and the dry spices and seasonings and saute till the mixture releases oil 
  • Add the jaggery, sugar and cook till they melt 
  • Add the water and simmer for 10 minutes 
  • as the oil is released again , cool and bottle 
  • keep refrigerated stays good for months 
p.s. If you like it hot , keep seeds intact, if you like it mild remove chili seeds before cooking 

Pictorial description is shown below, for any questions please feel free to ask in comments and I will respond 













Cheers to Chilies !! 

1 comment:

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