Finger Hot is the commercial name for this asian-type pepper that is actually very similar to fresh cayenne and can be used in any recipe to add heat without changing the flavor. It is a good chile to chop and use in stir fry.
They are thin-walled and measure about 1/2″ wide and 5″ to 8″ long. These chiles also dry very nicely.
6 Tbsp. peanuts, roasted and crushed
1/2 Tbsp. garlic paste
1/2 Tbsp. ginger paste
1 tsp. tamarind paste
2 green finger hot chiles, stemmed, seeded and chopped
4 Tbsp. dry coconut powder
Combine all the ingredients in a blender and mix until you obtain a thick, slightly grainy paste.
Refrigerate the chutney in an air-tight container and serve with hot dosas or flour tortillas.