Ghost Chilli Dry Fish Tomato Chutney

Quick and easy Dry Fish Chutney with statutory warning: Ghost Chilli. Ghost chilies are powerful and can be extremely dangerous so please ensure that you just add a small piece of it so that you can eventually relish its flavour. I am going to use smoked dried ghost chili as living in another part of the country makes it inaccessible to get fresh ones until you have a friend or relative dropping by from your native getting these beauties as gifts.The flavour from the dry fish is divine and the ghost chili is intense yet toned down by the beautiful tomato.

Ghost chili chutney

 INGREDIENTS:

1.          Fermented dry fish - 5

2.          Tomato -1

3.          Ghost chili – ½ (add as per taste)

4.          Salt- as per taste

5.          Mustard Oil- 1 tsp

6.          Garlic- 5 cloves fresh

7.          Coriander- Fresh -1/3 cup chopped

PREPARATION

1.          Grill the tomato over a charcoal or stove and ensure that it is cooked inside. Peel the outer skin of the tomato.

2.          Roast the fermented dried fish in a flat pan for 2 minutes on both sides.

3.          Take a mortar and pestle, coarsely pound the dry fish, garlic, salt and ghost chili for couple of minutes.

4.          Now add the grilled tomato and fresh coriander leaves, pound it for couple of minutes

5.          Finally add a teaspoon of the mustard oil and mix them together.

Ghost chili with dry fish & Tomato

The recipe is also available on my YouTube Channel. Please do visit and watch my other recipes- Like, Share and Subscribe!

Thanks for visiting my blog!!