For the final post on condiments, I wanted to make something from our country. Months back, when I visited a stores, I saw a tray full of white chillies. They were so cute to look at, but I didn’t know what to do with that. But still being a food blogger, I couldn’t walk away from that place with out buying it. After I brought a batch home, I asked my friends about what to do with these. I came to know that these chillies are used to make mor milagai ( chillies soaked in butter milk and dried in sun until crisp and then deep fried in oil and served as a side dish for curd rice) in Andhra. And they also make chutney with the chillies.My husband likes hot chutney with lots of onions as a side dish to curd rice. So I made it and just loved it. You can add it to roti or bread doughs for spice. It is versatile and just think creative to use it in your cooking. Or serve it as a side dish for rice.
White Chillies-1 cup
Coriander Leaves-3 tbs
Mustard Seeds-1 tsp
In a pan heat oil and add mustard and hing.
Add finely chopped onions and saute.
Run the chillies in a mixer until coarse paste is formed. No need to add water.
Add it to the onion and saute until they are cooked.
Add salt and coriander leaves and give a nice stir.
Transfer to a serving dish and use.
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White Chilly Chutney
- White Chillies-1 cup
- Coriander Leaves-3 tbs
- Oil-3 tbs
- Mustard Seeds-1 tsp
- Hing-1/4 tsp
- Salt-to taste
- In a pan heat oil and add mustard and hing.
- Add finely chopped onions and saute.
- Run the chillies in a mixer until coarse paste is formed. No need to add water.
- Add it to the onion and saute until they are cooked.
- Add salt and coriander leaves and give a nice stir.
- Transfer to a serving dish and use.