Spicy Tomato Chutney
De Arbol (Capsicum Annuum) means tree like in Spanish. The plant has thick, upright, woody stems and the chile itself is narrow, curved and bright red in color. Believed to be closely related to the pequin, the De Arbol is thin fleshed, with tannic, smoky, grassy flavor and searing heat. This chile has a heat range of 7.5 on the heat scale of 1-10. De Arbol Chiles are comparable to a Cayenne Pepper. Scoville heat units 15,000 to 30,000.
De Arbol is a hot chile and a staple in Southwest kitchens. Add some heat to your next salsa or Mexican dish. Be adventurous and add them to your next stew or chili along with the other spices Add some heat to your next salsa or Mexican dish.
16 oz tomatoes (roughly 5 medium – big tomatoes)
Garlic: 5 cloves
Ginger: thick 1 inch pc
Mustard oil: a drizzle for roasting
2 dried red chiles: roasted in a pan until the outside is dark (about 3-4 mins) – use only 1 if you don’t want it to be too spicy.
Fresh green chiles: 3 (use less if you don’t want it to be too spicy).
Coriander leaves: chopped 1 1/2 – 2 cups
Onion: 1 cup chopped (roughly 1 medium sized) 1 tsp of roasted cumin powder
Lemon juice: 1 tbsp
Mustard oil: 1 tbsp to add to the chutney
Black salt: ½ tsp
Regular Salt: to taste
Pre-heat oven at 475 deg F for 15 mins. Roast the tomatoes, ginger and garlic with a drizzle of mustard oil in the oven at 475 deg F or higher for 20 mins until the tomatoes start to turn brown-black.
Dry roast the dried red chilles on medium-low heat in a pan (3-4 mins), stirring continuously. It should get darker. Once it cools, roughly break the dry red chillies with your finger tips into smaller pcs. When the tomatoes are done, remove the skin of the tomatoes. Mash the tomatoes and the garlic with the back of a spoon/fork. Chop the roasted ginger. Add to the mashed tomatoes & garlic.
Next, add all the remaining ingredients listed above including the dry red chiles prepared above. Combine everything with a spoon. Spicy Tomato Chutney is ready.
Enjoy this Spicy Tomato Chutney as a side with Roti and Jungli Mutton or as a side with any other meal.
For a less spicy Chutney:
The green chiles & red chiles in the proportion used make it very spicy and I love it this way. If you don’t like spicy food, tone down the chiles or remove the seeds first before adding them. Use 1 dry red chile and 1 green chile.