My enthusiasm for food blogging events has been going south in recent months. I am not able to muster up much energy like before. Even my beloved event JFI, featuring an ingredient that I worship (chillies) couldn’t pepper me enough. The motivation is there, but I don’t know what’s going on with me, it’s not manifesting into actual results. Well, I guess this is another food blogging phase that I have to go through.
After observing my mental struggle, my kind husband Vijay offered some help. “Tell me what to do, I will make it and will take the pictures. But in writing and publishing the results, you are on your own buddy”, he said. How can I resist such affectionate offer? So here it is, the chipotle chilli chutney for JFI: Chillies. My recipe through Vijay’s magic hands.
Chipotle Chillies, Cherry Tomatoes and Garlic ~ Ingredients for Chipotle Chilli Chutney
Recipe:
Chipotle chillies – 6
Cherry tomatoes – 1 pound
Garlic cloves – 6
Sea salt and cane sugar – Half teaspoon each
Peanut oil – 1 tablespoon
Soak the Chipotles:
Take chipotle chillies in a cup. Pour and cover with hot water, about half cup. Soak until pliable about 30 minutes.
Grill the Tomatoes and Garlic:
In a wide cast-iron skillet, heat the peanut oil to smoking point. Add and brown the garlic first, then add the cherry tomatoes. Cook until the tomatoes are lightly browned. Turn off the heat and cool completely.
Blend:
Transfer the chipotles and the water they soaked in to a Sumeet style mixer. Pulse for few minutes. Add the roasted garlic, tomatoes, salt and sugar. Blend to smooth. Remove to a clean, glass jar.
Chipotles bring not only spiciness but also a unique smoky flavor and the chutney tastes terrific with chapatis, French fries etc.
Chapatis with Tomato Dal and Chipotle Chilli Chutney ~ Our Meal Today and
My Contribution to JFI:Chilli, Hosted by Lovely Nandita of Saffron Trail
Kitchen notes:
Chipotle chillies are mature jalapenos that have been dried and smoked, can be purchased at Mexican grocery shops. Unlike the Indian variety dried red chillies, Mexican originated chipotles have a hard bark like skin. Prior soaking in water is needed for easy, smooth blending.
