Green Chili Mayo Chutney

Friday, April 27, 2018

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With all the savoury recipes it goes without being said that chutney needs to be on the table.
Something to dip those fried or baked goodies into is a must.
From your traditional tomato chutneys to the many new recipes out there,
I thought I would share this go-to recipe of mine that my aunty has shared with me.
This is my dad and I's favourite and I kid you not it is super easy to make. 

This batch should last through the month because it is quite a lot,
also the amount of chilies depends on you and how much heat you palate prefers.

Below I have shared all the Ramadan Savoury recipes I have shared before,
prep is in full swing and some of these are classics and some are new,
so have some fun in the kitchen and may all your prep go smoothly.

Please be sure to follow me on my social media, 
I share a lot on my Instagram and Snapchat stories; 
the behind the scenes and quick recipes as well. 

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- GREEN CHILI MAYO CHUTNEY INGREDIENTS -



750 ml Mayonnaise 


1 1/2 Cup Piccalilli (which is a relish) - approx 1 Bottle
1 1/2 Cup Curry Leaves
1 Cup Fresh Coriander
20 Green Chilies
3 Garlic Cloves
2 Tsp Sesame Seeds
2 Tsp Crushed Coconut
1/2 Cup White Vinegar
1 Tbsp Cumin Seeds


- GARNISH INGREDIENTS - 


1/2 Cup Curry Leaves
1/3 Cup Mustard Seeds
2 Tbsp Olive Oil




- METHOD - 


  • In a blender add your piccalilli, curry leaves, coriander, chilies, garlic, sesame seeds, vinegar and cumin seeds.

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  • Blend till it's smooth, personally like it with a bit of texture but either works fine. 
  • Pour it into a bowl and add your mayonnaise. 


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  • Mix it will and keep aside. 
  • In a small saucepan, add your garnish ingredients; curry leaves, mustard seeds and olive oil.
  • Braise till the mustard seeds start to pop before pouring it into your green chili mayo chutney bowl.
  • Stir well before pouring it into your jars.


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- PLEASE NOTE -

Since this is quite a big batch a great way to store it is to,
 section it into smaller tupperwares and freeze them. 
As your current jar in your fridge finishes you defrost a small tupperware. 
Because mayo is not the best ingredient to freeze, 
be sure to freeze in small batches
and if you're still hesitant about that or you don't have space,
keep the chutney in bottles in the fridge. 



- PIN IT - 

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. 

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- RAMADAN SAVOURY SERIES -


I hope you enjoyed this Green Chili Mayo Chutney,
it really is a go-to recipe for my family.

Please be sure to pin the about picture on pinterest,
share this recipe, follow me on my social media and subscribe to my blog.
Like I said above I am very active on other platforms and I tend to share much more!

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17 comments

  1. Thanks for this! I had never heard of curry leaves, and always thought mayo didn't freeze well! I'll have to try this!

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    Replies
    1. It'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 :)

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  2. Oh I think this is something my husband might enjoy. Might have to give it a try and see what he thinks

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  3. Ooh some lovely ideas for Ramadan and I love experimenting with new things for iftar! Thanks for sharing

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    Replies
    1. Ramadan prep is always extra, I hope you enjoy the recipe :)

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  4. I have always wanted to know how to make chutney, thank you for the receipe

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    Replies
    1. I hope to share more chutney recipes in future :)

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  5. I have never heard of making chutney this way, it sounds amazing! Yum!!!@

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    Replies
    1. There 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.

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  6. Jazakillahkhayr. 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. :)

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    Replies
    1. Aww 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.

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  7. This looks like a perfect recipe to try with snacks during Ramadan. Thanks for sharing!

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  8. I 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?

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    Replies
    1. It'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.

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