Green, Red, Orange & Yellow Chilly Chutney

Certainly not for the faint of heart!
I remember asking for a Spice level 5 at the local Indian restaurant, and that comes nowhere close to this hot, very hot chilly chutney. My mother used to make this chutney entirely with green chillies, and it tasted great with the idlis and dosais.
I tried it out with this beautiful multi-colored chillies (Orange, Light and Dark green, Orange Red and Yellow) which I got from Costco in a small little bag. They sure did taste different, but in a good way.

I used Sesame oil & jaggery in the recipe, since that helps to bring down the heat of the chutney a little bit, so it is not overwhelmingly hot.
If you are not used to spicy/hot stuff, this maybe a little difficult to stomach, and I recommend trying with more onions and lesser chillies.

I served them with coconut sevai (Rice noodles) and was just too good.
You could serve it along with idlis, dosais, or even spread a little on the bread before you make your sandwiches.

So try it out, and let me know how it went, and I am sure at least a few of you might end up with "What was she thinking?" Maybe you can then come back and leave a couple of angry comments :)

Green, Red, Orange & Yellow Chilly Chutney

Ingredients:

Multi colored chillies - 10 to 15
Red baby onions - 3 to 4
Cumin seeds - 1 tbsp
Curry leaves - 10 to 12 leaves
Garlic - 2 to 3 cloves crushed
Ginger - 2 inch root skin removed
Jaggery (Brown sugar) - 1/2 tsp
Cilantro - 1/4 cup chopped
Sesame oil - 3 tbsp
Asafoetida - 1/4 tsp
Salt - To taste

Seasoning:

Mustard seeds- 1 tsp
Urad dhal (Lentil) - 1/2 tsp
Curry leaves - A few
Sesame oil - 1 tsp

Method:

Heat oil in a pan, add curry leaves, ginger, garlic, cumin seeds, asafoetida, and the onions and saute.

Cut the chillies into smaller pieces and add to the pan.



Roast them till they are slightly tender (we will cook them again, after grinding, so there is no need to cook them entirely at this point.)



Allow the chillies to cool and then toss them in the blender along with the salt, cilantro & jaggery and grind till you get a smooth paste.

Reheat the pan with a little oil and pour the blended chillies back into the pan and cover and cook on medium heat for about 15-10 min.



This is very hot to taste since it is made just with chillies, so taste carefully and then add salt if too hot, and also try drizzling a little oil to reduce the heat of the chutney.

In another pan, heat the oil for the seasonings, add mustard seeds, urad dhal & curry leaves. Wait till the mustard seeds splutter and the dhal turns golden brown.
Add to the chutney and mix before serving. Garnish with cilantro if you like and serve with coconut rice noodles (Coconut sevai or Idiappam as we call it)