I always prefer shopping fresh vegetables on my own,but sometimes I do have to delegate it to my DH. He is ok, I would not rank himbad, compared to some other spouses I know ;) but he would sometimes buy thingslike 250g of long green chilies. He is one of those people who can eat raw chilies. But you can’t have them on a daily basis right? I only use green chilies to season curries or for salads, but what do you do with so much green chilies in fridge? If you get enough sun light you can also marinate them in yogurt and salt and sun dry, once it’s completely dried you can store them anduse as curd chilies.
Luckily he bought less spicy chili, so I made chutneywith them. I sauteed green chili, so it becomes much milder in spiciness. Addeddry roasted fennel and coriander seeds to infuse aroma and tamarind pulp tobalance all flavors with its tangy sour flavor.
Green chili chutney is such a versatile side dish, youcan spread it in your bread or wraps to make sandwiches, mix it with pasta, havethem with nacho’s, take it as a side for rice, or Indian crepes - dosa orIndian rice cake –Idly.
Print Recipe here
Ingredients
Serves 4-6
2 tbsp canola oil
250g Green chili, roughly chopped
1 onion, roughly chopped3 garlic cloves
1 tbsp coriander seeds
50g Shredded coconut
Method
Heat oil in a pan, sauté green chili, onion and garlicfor few minutes till green chili skin becomes translucent.
Separately dry roast coriander and cumin seeds tillaromatic. Into the same pan add shredded coconut and roast till it’s slightlybrown. 
Add ginger and tamarind pulp. Mix all ingredients together and add to dry grinder /blender and grind till its smooth in consistency. Depending on your blendercapacity add them all together or in batches. Alternatively use food processorto grind them into coarse sambol. (spicy chili paste) I used dry grinder.
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