Mahanandi

Living in Consciousness ~ Indi(r)a’s Food and Garden Weblog

Chipotle Chilli Chutney

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
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.

Posted by Indira©Copyrighted in Tomato, Peppers, Dried Red Chillies, Jihva For Ingredients (Wednesday August 1, 2007 at 2:44 pm- permalink)

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17 comments for Chipotle Chilli Chutney »

  1. Indira,

    Your Vijay sure is sweet! What a nice guy. I like your recipe, and the use of chipotle chillies. I think I need to stock my pantry with that now…

    Great contribution for JFI! Don’t lose your motivation, you are an inspiration to us all!

    Thanks,
    Kanchana

    Comment by Kanchana — August 1, 2007 @ 3:27 pm

  2. wow
    smoky spicy flavour
    what else one needs?
    vl find some mexican chillies next time :)

    Comment by anusharaji — August 1, 2007 @ 3:27 pm

  3. i always read the ingredients and recipe….
    then comes the first paragraph….so..
    indira, come out of this phase asap
    we all sure need you. as kanchana said, “inspiration”…thats u :)

    Comment by anusharaji — August 1, 2007 @ 3:33 pm

  4. Its hard to think that your enthusiasm is going south….on the contrary I admire your dedication to food blogging. I’m struggling to come up with weekly food menu n u have time to whip up excellent n yummy but healthy creations,take pictures, write & maintain ur blog!!! its a big task.
    even with hobbies we all go thro a flat phase…and that will all change nothing is static

    Comment by freshma — August 1, 2007 @ 3:39 pm

  5. Hey Indira! Why don’t you consider taking a break and then come back rejuvenated and ready to spice the world with your wonderful recipes!

    Comment by Manisha — August 1, 2007 @ 4:05 pm

  6. We all have phases in life Indira. It may seem like an easy task, but collecting ingredients, cooking, photographing an appropriate recipe and then sending it to an event is a time-consuming job. Do it only when you feel like doing.

    Comment by Suganya — August 1, 2007 @ 4:48 pm

  7. Your husband sounds like such a sweetie!
    Hope you don’t stop posting, I know I am one of many who enjoys your blog!

    Comment by Savithri — August 1, 2007 @ 4:52 pm

  8. Indira, while this is a blog i really adore, i equally adore the blogger who brings this treat to the senses each time ! Do not stress yourself, dear…..take your own time. i wish you a cozy, relaxed and enjoyable time (and countless hot cups of masala chai to rejuvenate you).

    cheers,
    musical.

    Comment by musical — August 1, 2007 @ 6:04 pm

  9. indira, you deserve the rest after such stellar posts for two years running.

    Comment by bee — August 1, 2007 @ 7:11 pm

  10. Slow down…and relax…..you will be able to come back fresh with lots of new ideas….:)Be good!
    Shn

    Comment by Mishmash! — August 1, 2007 @ 7:38 pm

  11. I am a blogger no one heard of and a big fan of food blogs.

    Avoid food blogging events but continue food blogging. Your heart seems to be in food blogging. So go with it.

    Wishing you and us lots of good food happiness through Mahanandi.
    - Sudha

    Comment by Sudha — August 1, 2007 @ 7:48 pm

  12. Dear Indira,
    Your food blog is like a tv channel. It just can’t stop working.
    Everyday I visit your blog. Yours is the gateway to other indian foodblogs for me.
    Keep blogging….
    Thank you so much for sharing your recipes and tips.

    Comment by Raji — August 1, 2007 @ 8:17 pm

  13. Its easy to say “don’t let your spirits dampen”. It happens once a while in life. But you are fortunate to have a soul mate, who is your greatest strength…as i can see. So, just don’t worry and be happy.
    Check the following link. You will know why.

    http://www.bollyfm.net/bollyfm/mid/1254/tid/6670/mp3soundtrack.html

    Get well soon…

    Comment by Anuradha — August 1, 2007 @ 8:21 pm

  14. Forgive me for not speaking earlier. Looks like I didn’t clearly convey my lament.
    It’s not about food blogging but about food blog events. Like Suganya mentioned, although event particpation takes a lot of time and energy, I used to plan ahead and participate in food blogging events with so much enthusiasm. But now I lost the rush I’d get from event participation. I feel sad because of that.

    Thank you all for your kind and supportive words. I actually feel fine, thanks very much. Food blogging is fun and Masala chai is really a mood elevator.:)

    Cheers,
    Indira

    Comment by Indira — August 1, 2007 @ 9:06 pm

  15. Dear Indira,
    The first thing in the morning I would do at work place is check my mails and check Mahanandi. Even though I am not trying out all of your recipes, Mahanandi is my comfort zone and your posts are the one to pep-up my mornings. These are honest words from my heart, no flattering! You don’t need to necessarily post recipes Indira, just post photos of your everyday meals and later take time to write about them. My prayers for your well being and happiness!

    Comment by Nirmala — August 1, 2007 @ 10:11 pm

  16. Perhaps this is a sign that you should extend your media and publish your recipes in book format!

    Comment by Rani — August 4, 2007 @ 6:33 am

  17. Good post. You make some great points that most people do not fully understand.

    “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.”

    I like how you explained that. Very helpful. Thanks.

    Comment by chiz — March 18, 2008 @ 8:55 am

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