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Shilpa

Garlic Green Chilli Chutney - Walnut Green Chilli Chutney

Make this 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.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 4
Course: Side Dish
Cuisine: Indian
Ingredients Method

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

Method
 

Prep
  1. 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.
  2. 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
  1. 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.
  2. 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.
  3. 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.
  4. Finally, add in lemon juice and stir. It needs to have some texture. Enjoy with roti, naan or rice.