|Avocado Toast Topped With Green Chile Chutney|
Try both green and red chile relish; each has its own unique flavor - the green chile has that fresh, crisp taste while the red is a bit sweetly fruity. Any chiles may be used to make this simple but wonderful chutney; they do not need to be searingly hot either. You can use mild to hottest chiles in any combination according to your preference.
20 fresh Green or Red Chiles ( I used Jalapenos and Serranos)
1 tsp Sea Salt
1 Tbsp Oil
1/2 tsp Brown Mustard Seeds
1 tsp Crushed Fenugreek seeds
1 pinch Asafetida
1/4 tsp ground Turmeric
1 Lime, juiced (optional)
Wash the chiles well and drain. Wipe dry and remove stems.
Place the chiles in the container of the food processor bowl fitted with the metal blade and finely chop using the pulse button. Alternatively the chiles may be finely chopped or pounded using a mortar and pestle.
Heat a non-reactive skillet/kadai and add the oil. When hot, add the seeds and let them pop.
Remove from heat and stir in asafetida and turmeric and then the ground chiles with the salt.
Return to heat and cook for two or three minutes until chiles turn bright green and the liquid evaporates a little.
Remove from heat, cool completely, and stir in the lime juice if using.
Spoon the relish into clean, dry, sterile jars and keep in the fridge. Enjoy!!