This really hot chutney lives up to it's name! Anglo-Indian in origin, it was and still is, eaten with pulaos (pilafs) and meat curries and a salad. To still be able to enjoy it, you can reduce the amount of red chillies.
- 10 fresh red chillies
- A handful of roasted, salted peanuts
- 1 tbsp grated ginger
- 6-8 cloves of garlic
- 1 large onion sliced
- 1 bunch fresh coriander chopped (approximately 100 gms/ 0.22 lbs)
- 1 golf ball-sized lump of jaggery (subsitute with 1 tsp dark brown sugar+1 tsp white sugar+1 tsp maple syrup)
- 3 tbsps lime/lemon
- Salt to taste
- Put all the ingredients into a food processor and grind to a smooth paste.