Fresno chili peppers have a bright red color and they are spicier. These spicy chillies can be used in a variety of ways right from an additive for spiciness to stand-alone chilli pepper sauces. I made this chutney a couple of years back after I bought these peppers in the farmers market. Then, this became a hit in our home and we make it now and then. A similar kind of chutney with dried red chillies is common in south India. This recipe gives the measurement for this kind pepper. This can be served with idli, dosa, paratha or curd rice. Also, it can be used in making sauces and dips. This can be used for adding heat to stir-fries and noodles. Possibilities are endless. Just try and give me the feedback.
The given quantity of oil is essential for the taste as well as for compensating the heat. This is made with fresh peppers and the oil also helps in preserving it for a few days. It stays good for a week refrigerated.
Ingredients
Fresno chili pepper -2 cups, sliced, maybe 7 or 8 peppers
Salt - 1 and 1/2 tsp
Tamarind - 1 and 1/2 tbsp
Sesame oil - 1/4 cup
Mustard seeds - 1/2 tsp
Asafoetida - 1/4 tsp
Method
Blend to a smooth puree - Fresno chili pepper slices, salt, and tamarind. There is no need to add water. Pepper has the necessary water
Transfer to a bowl. Heat oil in a pan, add the mustard seeds. When it splutters, add the asafoetida and pour it into the chutney. Mix the oil thoroughly.
Serve with idli, dosa, or yogurt rice. Also can be used as spreads for spicier sandwiches and in noodles too.
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