Chili Chutney with Pablano Peppers Recipe

How to make it

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• Put 3 whole tomatoes in a bowl and put them in the microwave for 2 minutes so they get soft and take off the skim and the end that was attached to the plant and discard.
• Add the tomatoes to the food processor.
• Wash two bunches of cilantro under running water
• Chop off and dispose the ends of the stems.
• Roughly chop the rest and put it in the food processor.
• Peel garlic and add the above ingredients
• De-stem and de-seed the Indian/Jalapeno peppers and add to the above
• Heat 1 Tbsp of oil in a pan with a lid.
• Add the Pablano peppers to the oil and let it lightly brown..since there is moisture in the peppers, it will splatter.. to avoid a mess, add the peppers to the oil and cover for 45 seconds and then turn the peppers and cook in oil for another 45 seconds.
• Turn off the heat and let the peppers sit in the covered pan for 2 minutes.
• Take the stem off and add the peppers to the blender
• Add Salt and lemon juice and blend.
• Before serving, heat 1 Tbsp oil and add to the Chutney on top.... Serve warm or cold with bread, Nan, fish or chicken.