FastCurries
Make this spicy Garlic Green Chilli Chutney – Walnut Green Chilli Chutney with jarred walnuts and lemon juice for a quick and easy side. When I say spicy; it’s pretty spicy. This chutney is inspired from Maharashtrian thecha which I absolutely love. You can enjoy it as a side with rice or roti.
Ingredients needed to make Garlic Green Chilli Chutney – Walnut Green Chilli Chutney
First off you will need minimal ingredients. Second, these are easily available. Green chilies, garlic cloves, oil of choice, cumin seeds, walnuts, salt, and lemon juice.
Method –
First, in a skillet over medium heat, heat walnuts until browned and fragrant, stirring occasionally, about 3 to 5 minutes. Second turn off the heat and set them aside.
Also, take out the stems of the green chilies and set aside.
Cook –
First, in a skillet, add in oil. Second, add in the green chilies’ and garlic cloves. Further, cook, stirring often, until the skins char and blister all over. Furthermore, turn them to get all the sides evenly for about 4 to 5 minutes. Further add in 1/2 tsp cumin seeds and stir. Let it sauté for a minute until the cumin seeds splutter. Then turn off heat.
Next, transfer the green chilies mix to a mortar pestle, add in salt, and roasted walnuts and grind them coarsely. You can also use a blender and grind for a few seconds. Finally, add in lemon juice.
It needs to have some texture. Enjoy with roti, naan or rice.
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Moreover, try some of our other recipes
Moreover, try some of our other recipes. Also try some of our Instant Pot recipes.
Garlic Green Chilli Chutney – Walnut Green Chilli Chutney
Ingredients
- 20 to 25 small green chillies (30 grams)
- 10 garlic cloves
- 1 and 1/2 tsp oil
- 1/2 tsp cumin seeds (jeera)
- 1/4 cup unsalted walnuts
- 1/2 tsp salt
- 1 tsp lemon juice
Instructions
Prep
- In a skillet over medium heat, heat walnuts until browned and fragrant, stirring occasionally, about 3 to 5 minutes. Turn off the heat and set them aside.
- Rinse the green chilies and pat them dry with a paper towel. Take off the stem of the green chilies and discard the stems. Set the green chilies aside.
Cook
- In a skillet, add in oil. Add in the green chilies' and garlic cloves. Cook, stirring often, until the skins char and blister all over.
- Turn them to get all the sides evenly cooked for about 4 to 5 minutes. Further add in 1/2 tsp cumin seeds and stir. Let it sauté for a minute until the cumin seeds splutter. Then turn off the heat.
- Transfer the green chilies mix to a mortar pestle, add in salt, and roasted walnuts and grind them coarsely. You can also use a blender and grind for a few seconds.
- Finally, add in lemon juice and stir. It needs to have some texture. Enjoy with roti, naan or rice.
