Green Chilli Chutney Recipe ( Hari Mirch Ki Chutney )

Hari Mirch Chutney | Green Chilli Chutney || How to make green chilli chutney with step-by-step photos...

Hari Mirch chutney is quite hot, delicious, and tangy green chilli chutney, which is one of the traditional chutneys that is prepared with a few ingredients. This delish recipe doesn’t require so much effort or time and can be prepared in less than 20 minutes. 

If you do not prefer to eat too many hot chillies. try to make this dish with mildly hot chillies. Green chillies are ground with garlic and some spices and then cooked, giving this recipe an unforgettably unique flavour.

                             

This is hot and spicy yet so desirable; the name itself makes juices flow in the mouth and gives a sizzling sensation to the tongue. The cooked green chillies, garlic, roasted spices, tamarind, and cornstarch give it an irresistible taste and texture. Pair it up with Pakistani meals or snacks, like pakora and samosa, and turn them into sizzling hot food. So let's learn to make green chilli chutney.

Precautions: 

When cutting and cooking green chilies, it’s better to use kitchen scissors instead of a knife for preparing sauces or chutneys. 

I prefer to wear gloves to prevent my hands from burning, as well as to avoid touching my face while making Hari Mirch chutney.

                               

If you have tried this Green Chilli Chutney, ney don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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First, soak the tamarind in hot water for at least 30 minutes. Extract all seeds, ds then strain it.

Rinse and cut the green chil. lies

 

Peel and chop garlic cloves.

Dry roast coriander and cumin seeds

Dissolve cornstarch/flour in water.

All chilli ingredients are put into the grinding jug along with tamarind pulp; grind the green chillies till they turn to a smooth texture. 

Pour all the sauce into a saucepan/pot and bring it to a boil. Cook it for about 10 minutes on medium flame, then pour cornstarch gradually. Keep stirring to prevent making lumps. Adjust salt at this stage and add food colour. Stir to mix well.

Allow to cook for another 2 minutes on low-medium flame until it gets thick 

Green chutney is ready to serve. Turn off the flame and remove it from the stove.

Transfer to a bowl or any airtight container and bottle.le 

                                

Green chilli chutney can be served

with samosa, pakora, chana chaat, samosa

chaat, even with Khichdi, matar, pulao, and chana pulao, bun kabab

Green Chutney Recipe

Green Chutney | Green Sauce || How to Make Green Chutney Recipe with step-by-step photo...

Green Chutney is known as a Pav bread kebab sauce that is served with pav bread kebab. Those who are familiar with Karachi might have heard of and even had this popular snack, which is easily available in Aram Bagh and Bandar Road very tasty and yummy, and the most special thing in this snack is its sauce that actually works to enhance the taste of pav bread kabab- tangy and spicy in taste.

                     

Today I am sharing Pav Bread Kebab Sauce that can be used in many recipes as well, such as chana chaat, roll paratha, samosa, pakora, spring rolls, etc.

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First of all, I prepared this tangy and spicy chutney for pav bread kabab. I will share the complete recipe after this post.

The main ingredients are coriander and mint leaves. Green chilies. Garlic and whole dried mango, easy and quick sauce, so let's begin. 

If you have tried this Green Chutney Recipe, don’t forget to rate it. You can also follow me on social media to see what’s latest in my kitchen!

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Firstly, pour ½ cup of water into the small pot and put the dried mango (amchur). Bring to a boil and cook it for 10-15 minutes over a low-medium flame until soft. Meanwhile, soak the tamarind in the hot water and set aside.

Take all the ingredients and prepare them.

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After 30 minutes, extract all seeds from the tamarind.d 

In the grinding jar, put cooked dry mango pieces along with tamarind pulp and water, and blend them well till they turn into a smooth paste.

Now add coriander, mint, garlic cloves, and green chilies along with cumin seeds and salt. Blend them further till they turn into a smooth paste.

Then add crushed red chili to the blended sauce, mix it well, and adjust the salt at this stage.

Now, Pav bread kebab sauce is ready to use in a recipe.s 

                               

Tawa Fish Recipe ( Pan Fish )

 
                             

Tawa Fish | Pan-Fried Fish || How to make Tawa Fish recipe with step-by-step photos 

Tawa Fish is a delicious, flavored, shallow-fried seafood meal that is prepared with a few basic spices and herbs and then cooked on a flat pan/skillet. An easy recipe goes well with naan, chapattis, and chutney.   

It is a delight of the rainy/winter season and is served at every eating place. Now you can prepare this amazing recipe at home.

Mainly to make Tawa Fish, you require fish fillets, but here I made Tawa Fish with small-sized Mushka fish, which I like more than other fish. This small fish is full of flavor, and juicy white large/giant fish becomes so dry and tasteless after cooking, so I always prefer to buy this delicious small fish to cook.

                       

To prepare the Tawa fish marinade, mix ginger garlic paste and gram masala. Then, a fish batter is prepared by mixing spices, gram flour, egg, ginger garlic paste, lemon juice, and coriander leaves to give it an ultimate spicy, tangy, and strong taste. Tawa Fish recipe is usually made by roadside vendors and highway restaurants in the open air  

For the best result, follow my detailed step-by-step photo instructions and tips

                         

Recipe notes:

Fish: You can use either fish fillets or small whole fish, but always opt for fresh fish; avoid purchasing stale fish, as it tends to have a foul smell and unpleasant taste.

 

Skillet/Pan: Using a non-stick pan or skillet will make cooking fish easier. Iron or other types of pans may cause the fish to stick to the bottom.

 

Fish Rinse: One of the most crucial steps in cooking fish is rinsing it thoroughly until the smell dissipates. To do this, apply some flour to the fish and let it sit for 10 minutes. 

Then, wash it carefully under running water, as fish meat is delicate and can easily break apart. You can also check out my easy fried fish recipe, which includes the fish rinsing method.

 

Marination: Marinating the fish and allowing it to rest are key to making it delicious and juicy. ** While the marination time isn’t long, it remains an essential part of preparing Tawa fish or any type of fish.

 

Frying Fish: Maintaining the stove's heat is important; Tawa fish is cooked on a flat pan with a little oil while covered, allowing the spices to cook properly on all sides. Avoid turning the flame too high; a moderately high flame is ideal for cooking Tawa fish.

 

Spices: I used basic powdered spices along with lemon and herbs, skipping carom seeds as they upset my stomach. However, you can add them when making the batter, as they aid in digestion.

For more Delicious Fish Recipes:

Tandoori fish

Fish and chips

Easy fried fish

Lahori fried fish

Fish fingers

If you have tried this Pan-Fried Fish Recipe, don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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To begin this recipe, firstly, wash the fish thoroughly as per my instructions. Ginger garlic paste and herbs preservation method can be found on this link: kitchen hacks.

                  

Take a tray/plate to put the rinsed fish in. Apply ginger garlic, white vinegar, and gram masala over the fish and rub the fish gently with spices all over the sides and slit.s

Leave it aside for 20 minutes.

                   

Meanwhile, prepare the gram flour batter. It takes a mixing bowl. Squeeze the fresh lemon juice into it, then add gram flour, rice flour, and cornflour. Ginger garlic paste

                    

Next, whisk the egg and pour it into the mixing bowl along with red chili powder, Kashmiri red chili powder, and crushed coriander powder.

                   

Towards the end, add crushed black pepper, turmeric powder, salt, chopped coriander leaves, and food color. 

                   

Give it a good stir till everything is incorporated.

                   

Now take another open tray/plate and coat each marinated fish with the prepared batter. 

                 

And keeps in the fridge for half an hour for marination.n

                               

Heat the oil in the flat pan/skillet. Place the marinated fish in the pan and put the lid on. Cook each side of the fish on a moderately low flame for 5-7 minutes.

                  

Remove the lid, flip the fish, and cook the other side by covering.
                 

Once they turn a nice golden brown color on both sides, take them out of the pan.
                      

Transfer to the serving dish.
                 

Serve hot with chapatti, naan, and chutney.