Green Chili Mayo Chutney
Friday, April 27, 2018
This
Green Chilli Mayo Chutney
is one of those recipes that instantly set's the Ramadan, iftaar table
mood. It’s always been a favourite between my dad and me, and over time
it’s become a true family staple. Creamy, punchy and full of flavour,
this chutney somehow manages to make its way onto the table no matter
what we’re eating.
The beauty of this chutney is how easily you can adjust the heat. Add
more green chillies if you love a fiery kick, or scale it back if you
prefer something milder. That balance between fresh green chillies and
smooth mayo is what makes it so addictive.
Ramadan prep may be starting or over depending on when you see this, or
you may just been looking at this on a random Monday, this is a
lifesaver recipe. I finally managed to get my hands on some
fresh coriander (which
felt impossible to find everywhere for weeks), I knew I had to whip up a
batch. Especially as this is my
last Ramadan at home,
it felt important to make and enjoy the foods that carry so much comfort
and meaning for us as a family.
This recipe makes a
large batch, which is
exactly how I like it. I keep a generous jar (around 2 cups) in the
fridge to enjoy every evening after iftaar, and freeze the rest in
plastic tubs. It’s an absolute life saver on a tea table with savouries,
and although it lasts about
1½ weeks in the fridge, it never actually survives that long, it’s just too good.
TikTok
@spicyfusionkitchen This is my dad and my favourite chutney, and with Ramadan food preps wrapping up, and it being my last Ramadan at home I had to whip up a batch of everyone's favourite 💚🤤 Full Recipe on www.spicyfusionkitchen.com 🔗 Also side note my heart's really yearning for Madinah 😭 May Allah call us all InshaAllah ❤️ #chutney #Ramadan #easyrecipe #food #foodtiktok ♬ original sound - OmaYmaa
Ingredients
1 1/2 Cup Piccalilli (which is a relish) - approx. 1 Bottle (380g)
1 1/2 Cup Curry Leaves - handful
1 Cup Fresh Coriander - handful
18 - 20 Green Chilies
5 - 6 Garlic Cloves
2 Tbsp Sesame Seeds
2 Tbsp Cumin Seeds
1/4 Cup Crushed Coconut (desicated)
1/2 Cup White Vinegar
1 - 2 Cups Mayo
2 Tbsp Oil
1/2 Cup Curry Leaves
1/2 Cup Curry Leaves
2 Tbsp Mustard Seeds
METHOD
1. Add the piccalilli, curry leaves, fresh coriander, green chillies,
garlic, sesame seeds, cumin seeds, desiccated coconut and white vinegar
to a blender.
2. Blend until thick and completely smooth, scraping down the sides if
needed to ensure everything is fully incorporated.
3. Transfer the green chutney mixture to a mixing bowl and add the
mayonnaise.
4. Stir well until fully combined and creamy, then set aside while you
prepare the tempering.
5. In a small saucepan or frying pan, heat the oil over medium heat.
Add the curry leaves and mustard seeds, allowing the mustard seeds to
pop and release their aroma.
6. Once the mustard seeds begin popping, carefully pour the hot tarka
over the chutney and mix until evenly combined.
7. Spoon into clean jars or tubs and store in the fridge or freezer.
Serve chilled and enjoy with your favourite savouries or meals.
METHOD
- Add the piccalilli, curry leaves, fresh coriander, green chillies, garlic, sesame seeds, cumin seeds, desiccated coconut and white vinegar to a blender.
- Blend until thick and completely smooth, scraping down the sides if needed to ensure everything is fully incorporated.
- Transfer the green chutney mixture to a mixing bowl and add the mayonnaise.
- Stir well until fully combined and creamy, then set aside while you prepare the tempering.
- In a small saucepan or frying pan, heat the oil over medium heat. Add the curry leaves and mustard seeds, allowing the mustard seeds to pop and release their aroma.
- Once the mustard seeds begin popping, carefully pour the hot tarka over the chutney and mix until evenly combined.
- Spoon into clean jars or tubs and store in the fridge or freezer. Serve chilled and enjoy with your favourite savouries or meals.
Pin This Recipe
It is so easy to pin a recipe you like right onto your pinterest
boards,
simply click on the picture and it will automatically take you to
pinterest.
When you share the picture the link shares as well,
which makes it easier for you and any one else to find the
recipe.
RAMADAN SAVOURY SERIES
Comment on this post and I will DM you all the links,
or search "Ramadan Savoury" in the search bar and all the recipes
will come up.
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18 comments
Thanks for this! I had never heard of curry leaves, and always thought mayo didn't freeze well! I'll have to try this!
ReplyDeleteIt's a tree and the leaves bring another dimension to traditional Indian dishes. You have to be very careful when freezing mayo, it splits very quickly as it 'defrosts', which is why I freeze it in batches and I try to not put any oil because it has oil. I haven't had any issue with this chutney and if you do, you can keep the jar in the fridge and just use it up through the month :)
DeleteOh I think this is something my husband might enjoy. Might have to give it a try and see what he thinks
ReplyDeleteEnjoy!!
DeleteOoh some lovely ideas for Ramadan and I love experimenting with new things for iftar! Thanks for sharing
ReplyDeleteRamadan prep is always extra, I hope you enjoy the recipe :)
DeleteThis looks delicious!
ReplyDeleteThank you :)
DeleteI have always wanted to know how to make chutney, thank you for the receipe
ReplyDeleteI hope to share more chutney recipes in future :)
DeleteI have never heard of making chutney this way, it sounds amazing! Yum!!!@
ReplyDeleteThere are so many chutney recipes, this is just the fastest one I have come across and honestly works as a great dip in case of emergencies.
DeleteJazakillahkhayr. I have not yet tried making chutney--I like this recipe, masha'Allah. Also, thanks more generally. Alhamdulillah today I thought of you while cooking and how you have influenced me to make my meals more homely (insha'Allah). May Allah reward you, ameen. :)
ReplyDeleteAww that's so sweet of you to say, thank you so much and please remember me in your duas. It's so easy to be extra in presenting or taking pride in whatever you make, if you feel the love it tastes better and there is more barakah. Usually it's easier to just go out and buy, but this is such a quick recipe and tastes so yummy. Home-made in my opinion is always better than buying.
DeleteThis looks like a perfect recipe to try with snacks during Ramadan. Thanks for sharing!
ReplyDeleteWelcome :) Enjoy!
DeleteI love chutneys and trying new recipes too -Will try this, although have to figure out what picalli is - as I never heard of it! is there an alternative if I can't find it?
ReplyDeleteIt's basically pickled veggies with spices, which you can make your own by mixing in girkins, carrots mostly with a bit of oil, vinegar, mayo, turmeric, chili powder, salt as a quick alternative. You can find it in the UK, it's just basically pickled veggies so check your supermarkets.
Delete