Posted in accompaniment

Tomato Chutney With Bhavnagri Chillies Recipe

imageThis chutney has been prepared with roasted tomatoes, roasted bhavnagri chillies, coriander leaves and a few dry spices. Bhavnagri chilli is mildly hot and remains available throughout the year. A variety of dishes like stuffed bhavnagri chillies, bharli mirch, mirchi salan, mirchi vada etc. are prepared with it.

I have roasted tomatoes and bhavnagri chillies in an oven till they were charred. Use of bhavnagri chillies and coriander leaves along with black peppercorns gives this chutney a piquant flavor. I have added some sugar as well to balance the peppery taste of chutney.

This chutney can be refrigerated in a glass container for 15 days. Relish this spicy tomato chutney with bhavnagri chillies as an accompaniment to vegetable/ stuffed parathas or any lightly spiced meal.

Yields : 1 Cup

INGREDIENTS

  • 5 (Medium) Tomatoesimage
  • 4 Bhavnagri Chillies
  • 1 (Medium) Onion
  • 1/8 Cup (Chopped) Coriander Leaves
  • 1 Tsp Cumin Seeds
  • 6 Black Peppercorns (Crushed)
  • 1/2 Tsp Red Chilli Powder
  • 1/4 Tsp Garam Masala
  • 2-3 Tsp Sugar
  • Salt
  • 1 Tbsp Oil

METHOD

  1. Clean bhavnagri chillies and tomatoes with water.
  2. Brush them with some oil and place on a baking tray (lined with parchment paper).
  3. Transfer baking tray to a preheated oven and bake for 20 minutes at 250°C.
  4. Remove bhavnagri chillies from tray and let tomatoes bake for additional 10 minutes.
  5. Transfer them to a bowl filled with water so that skin of tomatoes can be easily removed.
  6. Now, chop bhavnagri chillies and tomatoes roughly.
  7. Heat oil in a pan and add cumin seeds.
  8. Once cumin seeds begin to crackle, add onion and cook till it becomes soft.
  9. Add chopped tomatoes and bhavnagri chillies.
  10. Cook at medium flame for 3-4 minutes.
  11. Add black peppercorns, red chilli powder, garam masala, salt and sugar.
  12. Cook for two minutes and add chopped coriander leaves.
  13. Again cook for a minute and turn off the heat.
  14. Transfer mixture to a grinder jar and allow it to cool completely.
  15. Grind the mixture till you receive a slightly coarse paste.
  16. Transfer to a glass container and store.

NOTES

  1. You can roast tomatoes and bhavnagri chillies directly on a gas burner as well.

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Posted in accompaniment, side dish

Stuffed Bhavnagri Chillies Recipe

imageBhavnagri chilli is mildly hot and remains available throughout the year. A variety of dishes like bharli mirch, mirchi salan, mirchi vada etc. are prepared with it.

Bhavnagri chillies in this recipe have been stuffed with spicy and tangy achari potato filling .Subsequently, they have been pan-fried in a wide-bottomed pan with some mustard oil. These stuffed bhavnagri chillies serve well as scrumptious side-dish/ accompaniment.

Serves : 6 Stuffed Bhavnagri Chillies

INGREDIENTSimage

  • 6 Bhavnagri Chillies
  • 2 1/2 Medium Sized Potatoes
  • 3/4 Tsp Asafoetida
  • 1 Tsp Cumin Seeds
  • 1 Tsp Fennel Seeds
  • 2 1/2 Tsp Coriander Powder
  • 1/2 Tsp Red Chilli Powder
  • 1/2 Tsp Fennel Seeds Powder
  • 1 Tsp Dry Mango Powder
  • 1/2 Tsp Garam Masala
  • Salt
  •  1 1/2 Tbsp Refined Oil
  •  1/2 Tbsp Mustard Oil

METHOD

  1. Heat oil in a kadai and add asafoetida, cumin seeds and fennel seeds.image
  2. Once cumin seeds begin to crackle, add coriander powder and chilli powder. Cook till mixture begins to turn brown.
  3. Add mashed potatoes, fennel seeds powder, dry mango powder, garam masala and salt.
  4. Mix everything and let it cook for 10-12 minutes. Turn off the heat.
  5. Mash potatoes and let the mixture cool down.
  6. Cut bhavnagri chillies for 3/4th of their size, only on one side. Chillies should not separate from their stems. Refer to the image for more clarification.
  7. Remove the seeds with the back of a fork .
  8. Put a few teaspoons of achari potato filling with a spoon and push it inside. Put more filling till whole chilli is stuffed.
  9. Repeat the process till all chillies are stuffed.
  10. Heat a wide bottomed pan and pour mustard oil.
  11. Place all chillies and sprinkle some salt over them.
  12. Cover the pan and cook for 12-15 minutes. Keep on flipping chillies in between so that both sides get cooked.

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