Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, mizoram style green chutney. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
Mizoram Style Hmarcha Rawt (Roasted Green Chilli Chutney) is a recipe from North East India. It is a tangy and spicy chilli chutney locals of Mizoram prefer having with main dishes. Serve with Spicy Chicken Curry Recipe In Naga Style or Thekera Tenga Recipe (veg) and steamed rice.
Mizoram style green chutney is one of the most popular of recent trending foods on earth. It is appreciated by millions daily. It is easy, it is fast, it tastes delicious. They’re fine and they look wonderful. Mizoram style green chutney is something which I have loved my entire life.
To get started with this particular recipe, we have to first prepare a few components. You can have mizoram style green chutney using 8 ingredients and 1 steps. Here is how you can achieve that.
The ingredients needed to make Mizoram style green chutney:
- Prepare 1 bunch coriander leaves
- Prepare 8-10 green chillies
- Make ready 5-6 cloves garlic
- Make ready 1/2 inch piece ginger
- Prepare 5 dry red chillies
- Make ready 1 tbsp kalonji/ nigella seeds
- Take 1 tsp lemon juice
- Get to taste Salt
With my previous month post, you will be aware that in this FB group, where every month we choose one state and where you will be paired with another. Roasted Green Chilli Chutney - Mizoram Chutney • The Magic Saucepan Hmarcha Rawt - Roasted green chillies crushed with ginger and onions. A simple Indian chutney on the side of rice or roti. It was smoked tomato chutney from Meghalaya yesterday and today it is roasted hot chillies from Mizoram.
Instructions to make Mizoram style green chutney:
- Dry roast kalonji and set aside. Now dry roast the garlic, red chillies, green chillies and ginger. Set aside till cool. In a mixer jar take coriander leaves, add roasted kalonji, green chillies, red chillies, ginger and garlic. Add salt and lemon juice. Grind to a smooth paste. Enjoy this chutney all ng with your meals.
Both the chutneys are a good accompaniment for most of the Indian breakfasts. In this recipe, both red and green chillies are used. Based on your heat preference, you can always adjust the amount. We can taste all of the ingredients in the chutney which are otherwise weighed down by tamarind and the tempering that are usually added in South Indian style chutneys. This chutney can be eaten with rice, roti or even as a sandwich spread.
So that’s going to wrap it up with this special food mizoram style green chutney recipe. Thanks so much for reading. I’m confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
