Jalapeno Chutney is my contribution to Nupur from 'One Hot Stove" blog's "A to Z Indian Vegetables"'s event.This week's letter "J", thanks for hosting Nupur:)
Jalapenos has Spanish origin,and is named after the city of Xalapa, Veracruz, where it was traditionally produced.Jalapeños contain a substance called capsaicin that has shown to have anti-cancer effects.These are medium hot chillies with thick pulp and easy to seed.They can be used to make Jalapeno Jelly,Salsa,smoked as Chipotle in Adobo sauce and in many other dishes with a great flavor. More info at Wikipedia.
Jalapeno Chutney seasoned with Garlic:
Green chilli chutney is a classic Mysorean dish often made by grandmother which is called "Khara chutney" in Kannada.Of course in India,they use very hot green chillies but in US, I find these jalapenos are perfect for this chutney which has thick pulp and not as hot as the other chillies.
This chutney is almost always served with delicious Ragi rotti(red millet flour)made with onion,cilantro etc. and topped with some Ghee to mellow the heat.These are my absolutely favorite rustic comfort food combo although I don't make it often because Ragi flour is not easily available to me but I do make chutney and keep it in the fridge.This chutney tastes fabulous with just some plain yogurt and rice! YUM!!
(This recipe makes about a cup of chutney which can be stored for 3-4 weeks in the fridge)
Take about 15 Jalapeños,clean and slice in to rounds,small lump of Tamarind(not juice),small lump of Jaggery or sugar if you don't have it,salt,Few curry leaves, 1/2 tsp cumin seeds and 1 garlic.For seasoning: 4 tbsp Canola oil,1 tsp mustard seeds,about 6-8 Garlic,peeled and chopped,few curry leaves.
How to make the Chutney:
In a non-stick pan,heat 1 tsp oil and fry chillies,1 garlic,curry leaves and cumin seeds until reddish on the edges.Take it out on a plate and cool.Add to a blender along with tamarind,salt,Jaggery and blend until smooth paste sraping the sides often. Absolutely no water added to this chutney.
To season it: Heat the rest of the oil left,add all the seasoning ingredients above and fry just the Garlic gets a pinkish color and add to the chutney and mix well.Let it cool completely before you store it in a bottle to keep in the fridge,not more than 3 weeks.
Ragi Rotti with onions and Cilantro:
(Ragi is Red millet)
Make the Ragi flour ball with 1 cup water,little oil,salt and 1 cup or more Ragi flour just like you make for "Rice Rotti" using as much as flour you need to get a firm ball.Cool it.Meanwhile, chop 1 small onion very finely,cilantro,mild red chillies(Optional) and add to cooled Ragi ball and mix well without water well.If it's too thin,add more ragi flour but not too much as it makes rottis hard.
Make four balls out of that,spray some no-stick oil on a foil,and press the ball with your palm to make about 6" roti.Keep it on a clean towel and repeat with others.Heat a Tava or a griddle to medium high and cook the rottis on both sides drizzling with some oil until reddish and crisp.
Cool on rack and serve with Khara chutney and little dab of ghee.Enjoy the delicious taste of Jalapeno chutney.I wanted to some Jowar rotis too,but I ran out of Jowar flour.This chutney tastes great with Jowar roti,Makkai roti or even with plain rice and Yogurt.Hope you try!:)
Ragi Rotti-Khara chutney-Tuppa:
(Translation: Red millet roti with Jalapeno chutney,topped with Ghee(flavored clarified butter!)
One of my husband's patients made this Jalapeno Jelly and gave it to him.It tastes sweet like any jelly at first and then the heat hits you in the throat!:D It's absolutely delicious on toast!! I will have to get the recipe and make my own someday.
Few tips for Jyotsna's "Safety Moments" for March:
Stoves can be the cause of many accidents in the kitchen.Always make sure the pilot light and fan are on when cooking.Never leave pan handles towards you over burners. Keep hot dishes out of reach of others to avoid burns.Use oven mitts when handling hot dishes.Use caution when working with steam or frying to prevent burns.
Enjoy, have a great weekend you guys!:)