It’s been almost 2 years since I wanted to try this and finally I found out from my telugu friends here in Singapore.You can use this chutney instantly to give that extra spice or heat to any food you desire. Whether it is for your bland soup or your everyday curries, once you finish cooking you can set aside your kids’ portion and mix this chutney to the rest. I have been using this for raitas, sandwich,noodles, curries, omelet, fritter batters or dough (like ponugulu, cutlets etc). If you want to use this as a side to idli ,dosa read my notes at the end. This is also useful to those where hot green chilies are not available much. Yes, there are places where hot green chilies are not available that easily around the year. In that case this can be prepared in large quantity and be freezed or refrigerated. You can use up while making curries. To make green chilli chutney, i also used large bajji chilies to add flavor to the chutney since they are more flavorful and less hot. You can skip that if you don’t have. I have used oil generously while frying, else the entire home would be filled with the fiery smell and flavor making everyone sneeze and cough around. So do use oil generously so that the chilies are well coated. More chutney recipesgreen capsicum chutneyred capsicum chutneypeanut mint chutneyGinger chutney

  1. Fry slit chilies in hot oil until they wilt.
  2. To the hot pan, add turmeric, garlic and cumin.
  3. Cool completely. Add them to a blender jar.
  4. Add vinegar and oil. Blend for a while again. Note: Use this chutney in moderation. Green chilies can leave us with an upset stomach and reflux. Vinegar is used to give a good shelf life and a slight tang. If you do not like the smell you can skip.