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Jan 16, 2011

Green Chillies Chutney/Puli Millaghai

Chilies are rich in C and the B Vitamins especially vitamin B6. They also contain Carotene which the body converts to Vitamin A. As a general guide the smaller the chili the hotter it will be. Dried pods are up to ten times hotter than fresh pods.
 A small green chilli from Assam, called Tezpur chili is the hottest chilli in the world.
Tips for cooking:
The seeds and white pith of a chilli are the hottest part, so remove them if you don't want your dish to be too fiery.

 Green Chilies                  - 1/2 pound
Ginger paste                     - 3 tbsp
Chili Powder                       1 tbsp ( Optional. If you use thai chillies  avoid chilli powder)
Thick Tamarind pulp          - 5 tbsp
Melted Jaggery                 - 5 tbsp
Mustard seeds                   - 1/2 tsp
A pinch Fenugreek
Curry leaves                      - few
Hing                                 - 1/4 tsp

  • Wash and slit the green chilies to small pieces (less than an inch) and fry in oil till well cooked.
  • In the same oil fry mustard seeds, Fenugreek, ginger paste, curry leaves and hing.
  • When brown add chili powder ( optional)  and fry for few minutes.
  • Now add jaggery and tamarind and 1/2 cup water. Boil it for few more minutes
  • Now add salt and green chilies. Boil for 10 minutes.
  • Serve with  curd rice .


  1. Nice looking chutney. I am always confused when it comes to chutney, do you treat it like a side, or a topper. I have a few recipes and they call for different uses, I like using as a topper personally.

  2. Thank you for your comment. In most of the Indian chutneys are used as both.Some chutneys are used as a pickle. (Example apple berry,Green chili chutneys), and some chutneys are used as a topper /sider (example Mint,cilantro chutneys).


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