Jalapeno Chutney

Bismillahir Rahmanir Raheem

When winter days turn grey, energy levels dip, taste buds become sluggish and when cauliflower tastes like potatoes and potatoes tastes like beans, it is time to offer a pick-me-up to those taste buds and boost your energy levels and of course wait more earnestly for those warmer, colorful sunshine-filled days of Spring.

This fresh green and fiery jalapeno chutney, with a strong garlicky flavor offers  a party in your mouth. It is a little tangy  from the lemon juice, smokey from the roasted peppers and it's gets a creamy texture from the roasted onions. The options to serve this goodness are limitless. Serve it as a dip or a spread or on the side with a comforting bowl of steamed rice and lentil soup or any kind of kababs.

Here's what you are gonna need.,


Jalapenos-2 big
Tomatoes-1 small
Salt-to taste
Onions-2 tbs, cut
Cumin seeds-1 tsp
Lemon juice-1 tbs
Oil-1 tsp or as required  (to pan roast)


1. Roast the jalapenos, onions, tomatoes briefly with some oil until they get brown specks on them.

2. Turn off the stove and let them cool completely.

3. Use a chopper to grind the roasted ingredients along with the rest of the ingredients to achieve a desired consistency.

4. Transfer to a serving bowl and enjoy!


I have made a small batch using the small amount of the ingredients. You may double or triple to suit your need.


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