I have never been a fan of pickles except for the green chili pickle. It is quite strange despite the fact that pickles are such common things in an Indian household. We Indians consume so many different varieties of pickles with every meal starting from breakfast to ending with dinner. But I never picked any liking for a pickle whatsoever. This could be because I liked my mother’s cooked food so much that I never felt the need of having anything spicy or tangy with my meal. Whatever it is though! BUT, I love chutneys a lot. So much so that I am always searching for good chutney recipes and keep them adding to my repertoire. And to be honest, I make a very mean green fiery chutney, which especially my mother and grandmother like a lot. Every time I go home to see them, they ask me to make a fresh green chutney for them. Maybe it is their way of showing love to me. And one of my friends makes a lot of different kinds of chutneys at home. And she makes this hot red chili chutney during winter months when those long, fat and slightly milder red chilis are in season. It’s a very simple recipe which comes about in jiffy and it stores well in the refrigerator for months. So you could make a big batch of this chutney and keep in the fridge. This season I have made this chutney twice and took it home as well. Again both of my sweetheart ladies liked this one also a lot. Sad thing is that I forgot to post the recipe on the blog on time. And I wanted to document this recipe soon before I forget. Apologies for that! But I would urge you guys to go make this one if you like chutneys and could get hold of those red peppers.
- 250 gm fresh red chilli (long and thick pepper variety), stems removed
- 50 gm garlic, peeled
- 40 gm ginger, peeled
- 1/2 cup lemon juice
- 1 tbsp salt
- 1 tbsp roasted cumin powder
- Put everything into a blender and blend until smooth.
- Store in an airtight jar, refrigerated.