Green Chile Chutney Recipes

Steps:

• Blend the following in a food processor until smooth: cilantro, garlic, ginger, green chili, peanuts, salt to taste, and lemon juice. Add a few drops of water if the mixture is too dry.

Steps:

• Put the onions and tomatillos in a blender or food processor and pulse until coarsely chopped.
• Mix the onions and tomatillos with the rest of the ingredients in a large heavy saucepan.
• Place over high heat and bring to boil.
• Lower heat and simmer gently until sauce thickens and resembles relish- about 1 hour.
• Cool and serve.
• If desired it may be preserved in pint jars.
• To preserve, place sealed, pint jars in a large pot.
• Cover with water approximately 1 inch above jars.
• Bring water to a boil.
• Maintain boiling water for 20 minutes.
• Remover jars from water and cool, making sure lids form a vacuum.

Steps:

• Put all the ingredients in a blender and blend until smooth. Do not blend for too long, otherwise it will become very dark. Season with salt to taste.

Steps:

• Heat 1/2 tsp oil in a pan.
• Add whole chilies and dry tamarind if using.
• Saute until chilies and tamarind become slightly charred on outside.
• Watch out or cover the pan'coz whole chilies may explode.
• Place chilies, tamarind (or tamarind paste or lemon juice), cilantro and salt in a blender.
• Blend with little water into a smooth paste.
• Transfer to a bowl.
• This chutney can be seasoned if desired.
• For this, heat 1/2 tsp oil in a saucepan.
• Add urad dal and mustard seeds.
• Let them splutter and add them to the chutney.
• Mix well.
• The heat of this chutney can be reduced by mixing in some yogurt as required.
• However, the chutney will become more like a sauce.
• This thinned down chutney is wonderful as a marinade.
• Jalapenos or Thai bird chilies can be used.
• If using jalapenos, chop them into large chunks and saute them a little longer to soften their thick skins.
• This chutney can be served with idlis or dosas.

Steps:

• Make chutney:
• Purée chutney ingredients in a blender, stirring occasionally to assist blending, and transfer to a bowl. Season chutney with salt and pepper and chill, covered, until ready to use.
• Make scallops:
• Remove muscle from side of scallops if still attached. Pat scallops dry and season with salt and pepper. Whisk together eggs and milk in a shallow bowl. Put panko in another shallow bowl. Dip scallops, 1 at a time, in egg mixture and then in panko, turning to coat, and transfer to a tray.
• Preheat oven to 400°F.
• Heat 3 tablespoons oil in a 12-inch nonstick skillet over moderate heat until hot but not smoking, then cook scallops, 12 at a time, until just cooked through and golden brown (adjust heat if necessary), about 1 1/2 minutes on each side. Put scallops as cooked in 1 layer on a rack set in a shallow baking pan. Between batches, carefully wipe skillet clean with paper towels and add more oil. Bake scallops in middle of oven until just heated through, about 3 minutes.
• Serve scallops topped with chutney.