, by Zainab Dokrat

Peanut Sauce

, by Zainab Dokrat

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.

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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

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.