Chilli chutney

This chutney is made from mild, fresh, red chillies, similar to Spanish peppers.

Ingredients:

1. Mild, red chillies-10-12
2. Tomato-1 small
3. Fenugreek seeds-1 tsp
4. Black mustard-1/2 + 1/4 tsp
5. Asafoetida-1/4 tsp
6. Dried red chillies (hot)-2 to 3
7. Oil-2 1/2 tbsp
8. Curry leaves-4 to 6
9. Salt-to taste

Preparation:

Take 1/2 tbsp of oil in a pan and heat it. Chop up the chillies into half inch pieces and fry them in the oil. Add chopped tomato to the pan and continue to fry it. The chillies and tomatoes must soften really well but do not have to be completely cooked. Turn off the heat and let it cool. Meanwhile, in a pan, dry roast the fenugreek, 1/2 tsp mustard seeds and dried chillies. Stir continuously to avoid burning the fenugreek seeds. As the fenugreek turns brown, you should be able to smell an intense aroma. Add half of the asafoetida, mix and turn off the heat. Let cool for 5 mins and then transfer to a grinder and grind to a powder. Add the chilli and tomato mixture with salt to taste and grind to a paste. Heat 2 tbsp of oil well, add the remaining mustard seeds and asafoetida to the hot oil. Let it splutter, turn off heat and pour immediately onto the chilli paste. Mix well and serve!

You can eat it with rice, roti, or as a spread on bread.

Additional tips:

1. Balance the heat of the fresh and dried chillies as you wish. This chutney is to enhance the flavour of chillies.
2. Exercise caution with the hot oil while pouring it into the paste as it might splash or cause the paste to splutter.
3. The hot oil in the end is meant to serve as a preservative. The chutney keeps well in the refrigerator for 3-4 days.
4. Feel free to alter the quantities of the tempering based on your personal taste.