Sour Green Chilli Chutney

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Thick green chilies 1/2 kg long
Tamarind 1/2 kg
Gur / molasses 300 g
Cumin seeds 3 tsp
Salt 2 tsp
Oil 1/2 cup
How to make Sour Green Chilli Chutney


Make a slit in the green chilies lengthwise on one side taking care not to cut through to the other side.
Remove seeds. Wash well and put in a strainer.
Mix 1 tsp each cumin seeds and salt and stuff the slit chilies with it.

Soak tamarind in hot water, mash with fingers, remove seeds and strain through a sieve and use the pulp.
Heat oil, add chilies and fry for a few seconds turning the chillies frequently so that they do not brown.
Add 2 tsp cumin seed and 1 tsp salt. Fry for a minute or two. Add ground molasses and tamarind.
Simmer for 10-12 minutes. Remove from heat.
When cold serve with dal chawal (lentils and rice) or fish curry and khichri.
Posted By: ~Sani~, karachi

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Reviews & Comments

I have always followed sour green chilli chutney recipe by chef Tahira Mateen. She has great collection of cooking foods and recipes. But now I want more iftar items but all these are not provided by Tahira so which chef has all these recipes?

  • Afakhim, Karachi