Chilli Sauce 1 - A Smoking Hot Sauce
Mirch Chatni 1, Dhuan-dhar Hot!
This is one of the best chilli chutney/sauce I have eaten in recent times and it so easy to make. All you need is the few ingredients and a food processor. The recipe comes from my nephew’s wife Aparna, who lives in Bengaluru (previously called Banglore) in India. The word Dhuan-dhar means 'something that produces smoke'! Quantities are approximate, adjust to taste.
Edited March 2012
The word ‘chutney’ comes from original Hindi word ‘chatni’ which is a tangy and spicy sauce or paste, that makes you smack you lips, makes your tongue and mouth come alive! The original Indian chatni is a mix of uncooked fruit (raw mango/apple/other fruits), green chillies, herbs like coriander and mint, a few spices, lemon or vinegar or tamarind, sometimes sugar, all ground together to a paste. Other ingredients can also be added according to taste. In England, and the West, Chutney generally means a spicy preserve/condiment, where fruits or vegetables have been cooked in vinegar, with spices and sugar, and then bottled- Mamta
100 gm. fresh green chillies (buy hot ones)
25 gm. mustard seeds, coarsely ground
20 gm. salt about 2 heaped tsp., adjust to taste
150-200 ml. malt or other vinegar (just enough to make a thin paste)
Wash chillies and leave on a towel to dry overnight.
Place all ingredients in a food processor and make a coarse paste.
Adjust seasoning to taste.
Place in a sterilized jar, it is ready to eat. It tastes better after a few days, if you can wait that long! Not suitable for long term bottling. Keep refrigerated.