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Chillies ( Chilly peppers ) are native to America and have been introduced to the rest of the world by Columbus. It is also believed that the Portuguese brought peppers from Spain to India and cultivated them there. It appears that the Spanish colony of Mexico which controlled trade has spread chillies to countries like India, China, Japan, Korea and Indonesia. The substance that gave the peppers their intensity is a chemical called Capsaicin which bind with pain receptors in the mouth and these pain receptors send message to the brain that some thing hot has been consumed. The pepper berries are in use world wide in a variety of hot culinary items, either in raw state or dried. Chillies are used in pickles and some times the chillies themselves are pickled. Capsaicin is a safe and efficient topical analgesic agent in the management of arthritis pain, herpes zoster-related pain, diabetic neuropathy, postmastectomy pain and headaches. Red chillies contain high amounts of vitamin-C and carotene. Red chillies are a good source of vitamin-A and B, potassium, magnesium and iron. The plant has no relation to the country Chile (which means - where the land ends).

Ripe Raw Red Chillies : 150 Grams
Tomato Pieces : 2 Cups
Turmeric Powder : 1 Tea Spoon
Green Chilly Pieces : 2 Spoons
Mustard Seeds : 1 Tea Spoon
Asafoetida : 1 Pinch
Dry Slender Red Chillies : 4 nos
Garlic Bulbs : 10 nos
Refined Oil : 250 ml
Salt : As Required

Ingredients For Spicy Paste :-
Ginger : 3 Inch Piece
Garlic Bulbs : 1/2 Cup
Tamarind : Lemon Size
Jaggery : Lemon Sized Piece
Mustard Seeds : 1 Table Spoon


1. Cut the red chillies into pieces.

2. Add all the ingredients of spicy paste to a blender jar and grind into a smooth paste.

3. Add three spoons of refined oil to a deep bottomed frying pan and heat. Add tomato and red chilly pieces. Stir fry till tomato pieces become smooth.

4. Add turmeric powder,salt and spicy paste to the above and mix well.

5. Add the remaining oil to a frying pan and heat. Splutter mustard seeds. Add asafoetida, green chilly pieces, slightly pounded garlic bulbs and dry red chillies and stir fry.

6. Add this along with total oil to the main preparation and mix well.

Serve the Spicy Chutney with any staple Food Item.

Preparation Time: 40 minutes Serves: 6 persons
Recipe Origin: India
Submitted by:
MPR. Radhakrishna

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