HELL'S FLAME

This really hot chutney lives up to it's name! Anglo-Indian in origin, it was and still is, eaten with pulaos (pilafs) and meat curries and a salad. To still be able to enjoy it, you can reduce the amount of red chillies.

INGREDIENTS
  • 10 fresh red chillies
  • A handful of roasted, salted peanuts
  • 1 tbsp grated ginger
  • 6-8 cloves of garlic
  • 1 large onion sliced
  • 1 bunch fresh coriander
    chopped (approximately 100 gms/ 0.22 lbs)
  • 1 golf ball-sized lump of jaggery
    (subsitute with 1 tsp dark brown sugar+1
    tsp white sugar+1 tsp maple syrup)
  • 3 tbsps lime/lemon
  • Salt to taste
PREPARATION
  • Put all the ingredients into a food processor and grind to a smooth paste.

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