Jharkhand Chilli Chutney
Veg
Vegan
Fresh green chillies pounded with garlic, ginger, salt, and a splash of raw mustard oil into a coarse, fiery, deeply pungent chutney — the essential heat condiment of every Jharkhand tribal meal. Made fresh before eating, it is sharper and more raw than any cooked chutney, and the mustard oil amplifies the chilli's heat. No tribal meal is served without it.
Cuisines
Jharkhand
Best for
Breakfast
Lunch
Dinner
Recipe
Prep: 10 min
Cook: 5 min
Total: 15 min
2-3 servings
Ingredients
| 10-12 | green chillies |
| 1 inch | ginger |
| 5-6 cloves | garlic |
| 1 tablespoon | mustard oil |
| 1 teaspoon | lemon juice |
| 1 teaspoon | salt |
| 1 teaspoon | cumin seeds |
| 1 tablespoon | coriander leaves |
Instructions
- 1 Wash the green chillies and pat them dry.
- 2 Peel the ginger and garlic cloves.
- 3 In a mortar and pestle, coarsely grind the green chillies, ginger, and garlic together.
- 4 Heat mustard oil in a small pan until it starts to smoke, then turn off the heat and let it cool slightly.
- 5 Add the cumin seeds to the warm oil and let them splutter.
- 6 Mix the ground chilli paste with the cumin-infused oil.
- 7 Add lemon juice and salt to the mixture, and mix well.
- 8 Finely chop the coriander leaves and add them to the chutney.
- 9 Transfer the chutney to a serving bowl and let it rest for a few minutes before serving.
Tips
Adjust the number of chillies based on your spice tolerance. This chutney pairs well with rice dishes and snacks.