Friday, June 5, 2015

Green Chile Khoota (Spicy Green Chile and Peanut Chutney)

One would not think that combining chiles with peanuts would produce something as delicious as this chutney. This amazing chutney can be eaten as a relish with any snacks, breads, on toast, or mixed with any warm cooked grains. When mixed with warm rice/quinoa, millet, couscous, etc, and a bit of oil or Earth Balance(vegan butter substitute), it is scrumptious! It is very easy to make. Although a mortar and pestle would work very well, a food processor makes it a breeze!

I had learned to make it from a friend from Mumbai eons ago. I do not recall that she added either the mustard seeds or the lime juice but I often like to add them for the lovely flavor. Another delicious addition is 1 teaspoon of crushed fenugreek seeds; add them when the mustard seeds begin to pop and proceed with the rest of the recipe.

Cored hot chiles or mild green chiles may be used if you prefer a less spicy chutney. Chopped coriander leaves (cilantro) may be added for a slightly different but equally delicious variation.

Green Chile Khoota (Chutney)

1/2 cup blanched Raw Peanuts (without skin)
1 T Oil
1 pinch Mustard seeds (optional)
1 pinch Asafetida
1 pinch Turmeric
1/2 cup Hot Green chiles (Jalapenos, Serranos, etc)
1 tsp Kosher/Sea Salt or to taste
1/2 Lime/Lemon, Juiced
1 cup Cilantro, chopped (optional)

Coarsely crush/chop the peanuts. Chop the green chiles coarsely and pound them a little using the mortar and pestle - you may have to do this in batches. If using a food processor, place the green chiles in the bowl and use the pulse option a few times to chop the chiles coarsely.

Heat the oil in a small skillet or pan over medium heat and add the mustard seeds; when they pop, stir in the asafetida and the crushed/chopped peanuts.

Stir and cook the peanuts until they just begin to color slightly.

Add turmeric, salt, and the green chiles and stir for a couple of minutes until the chutney is heated through.

Turn off the heat and and let cool a little - about 5 minutes or so. If using cilantro, add it after removing the chutney from heat.

Stir in the lime/lemon juice; taste. Add more lemon/lime and or salt as desired.

Mix well and store in a sterile glass jar in the fridge. This chutney can last about a couple of weeks; but we never have a chance to find out as the chutney disappears rather quickly!

Serve warm right away or cool or cold with your favorite meal or snacks.