My copy of
Lord Krishna's Cuisine: The Art of Vegetarian Cooking by Yamuna Devi spends nearly as much time on my desk as it does on my kitchen bookshelf. Commonly referred to as the bible of Indian cuisine in my house, this book contains a wealth of valuable information on Indian cooking traditions, in addition to providing cooks with a seemingly endless range of ideas for Indian meals. My latest excursion into Ms. Devi's book found me flipping through the Chutneys, and Sauces and Relishes chapters. I was looking for a condiment to serve along with the
Baked Paneer and Chickpea Cutlets I had planned. I settled on a Hot Green Chili Sauce that I have modified somewhat from the original recipe. The tomatoes are only cooked for a short period of time over low heat making this a very fresh tasting sauce that turned out to be the perfect spicy accompaniment to the cutlets. I enjoyed it the next day with some samosas and look forward to trying it with other Indian snacks and pastries.
Hot Green Chili Sauce
5-6 jalapeno peppers, chopped
3 medium tomatoes, chopped
1/2 tablespoon of fresh ginger, chopped
1/3 cup of fresh coriander or parsley, chopped
1 teaspoon of sea salt
1 tablespoon of oil or butter
1 teaspoon of cumin seeds
1/2 teaspoon of asafetida powder
1/4 teaspoon of freshly ground black pepper
1 teaspoon of fresh lime juice
In a blender or food processor, combine the jalapeno peppers, tomatoes, ginger, coriander, and salt.
Heat the oil in a medium-large saucepan over medium-low heat. When it is hot, add the cumin seeds and stir and fry until they darken a few shades. Add the asafetida to the pan, stir and immediately add the tomato mixture to the pan. Cook for 10 - 15 minutes, stirring occasionally. Remove from the heat and stir in the black pepper and lime juice. Can be served cold or at room temperature.
Makes approximately 2 cups of sauce.
This is my contribution to
Weekend Herb Blogging, hosted this week by Susan of
The Well-Seasoned Cook.
My copy of Lord Krishna's Cuisine: The Art of Vegetarian Cooking by Yamuna Devi spends nearly as much time on my desk as it does on my kitchen bookshelf. Commonly referred to as the bible of Indian cuisine in my house, this book contains a wealth of valuable information on Indian cooking traditions, in addition to providing cooks with a seemingly endless range of ideas for Indian meals. My latest excursion into Ms. Devi's book found me flipping through the Chutneys, and Sauces and Relishes chapters. I was looking for a condiment to serve along with the Baked Paneer and Chickpea Cutlets I had planned. I settled on a Hot Green Chili Sauce that I have modified somewhat from the original recipe. The tomatoes are only cooked for a short period of time over low heat making this a very fresh tasting sauce that turned out to be the perfect spicy accompaniment to the cutlets. I enjoyed it the next day with some samosas and look forward to trying it with other Indian snacks and pastries. 
11 comments:
Hey Lisa...what a lovely lovely recipe! I'm bookmarking this chutney; great accompaniment. Now will sit back & wait for the winning recipe of the cutlets! they do sound GREAT...
Looks great! Of course we'll have to add a pound of ground-round to make it edible!
Sounds great!
That does look and sound really good as I love my chutneys, pickles and generally all types of condiments!
I like it hot! The hotter, the better.:-)
Upon consideration, the ingredients are strikingly similar to those in a hot yogurt parsely chutney that I keep seeing floating around (well, okay, the second chutney in Jaffrey's invitation to Indian cooking book), EXCEPT that this recipe doesn't use yogurt but does use tomatoes. Intriguing. Any idea how long this sauce will keep for? I know that one is only supposed to keep the yogurt version around for one day.
Neen, according to the book, it will last for two days. I would say if you kept in covered in the fridge, it would last for 3 - 4 days.
That chili sauce is nice and green and sounds tasty. I made a green chili sauce a while ago with tomatillos rather than tomatoes that was really nice. I like the freshness of homemade chili sauces.
Gawd, how I love this stuff! Thanks for joining in WHB, Lisa!
Okay. This one is a keeper. I just starred in my reader. I'll be coming back to make this. I was in need of an easy chili sauce recipe. Thanks!
Lovely recipe.
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