Ending the month of March (1st Quarter of the year) on a spicier note with this easy Roasted Green Chilli Chutney Recipe called Hmarcha Rawt from Mizoram. This is my 4th recipe from the North East Cuisine and this time I wanted to cook something with green chillies in abundance and when I zeroed down on this recipe, I was one happy person.
The Hmarcha Rawt or Mizoram Green Chilli Chutney is a close cousin of Maharashtra’s Mirchi Thecha, yet unique in its own way. I adore green chillies and this spicy condiment was consumed in a day’s time by me as I ended up having this as an accompaniment for breakfast, lunch and dinner. If you are regular visitors of the blog, you should be knowing, by now, that I am a big fan of spicy food and green chillies in particular.
The lipsmacking chutney recipe belongs to the state of Mizoram, which is a North Eastern State of India. The name Mizoram is derived from “Mizo” the name of the native inhabitants and ‘Ram’ means land. So Mizoram means “Land of the Mizo’s”. Mizoram shares its border with the other seven sisters namely, Tripura, Assam and Manipur. Check out more about Mizoram on Wikipedia. While the food is primarily non-vegetarian, there are many healthy vegetarian options too.
Some North East Recipes on the blog are A Traditional Green Peas Uti Recipe from the Manipur Cuisine, Hawaitharak Uti and Syrwa Tit is a Mushroom Soup Recipe with fresh mustard greens from the North Eastern State of India, Meghalaya and Pumpkin Oambal – An Assamese Sweet and Sour Pumpkin Chutney.
Condiments such as the Mizo Green Chilli Chutney is something that pairs well with Rice varieties like Curd Rice or Dal Khichdi. It would also pair well with Bhakris or Rotis, Parathas too. I had this for breakfast with the South Indian Adai or the Multigrain dosa and it was super! The chilli chutney will definitely provide the oomph factor to your regular meals.
The unique flavour and freshness of the chutney comes from pounding the green chillies in a mortar and pestle and keeping the chutney as coarse in texture instead of grinding it smoothly. A word of caution though – Ensure you wash your hands thoroughly and are careful while pounding the chillies as the juice from the pounding and seeds might end up burning your eyes and fingers.
Taking this recipe to Shhh Secretly Cooking Challenge this month where we are cooking recipes from the North East State – Mizoram. I was partnered with Shobana Vijay who blogs at Shobas Delight. She gave me salt and onions as my secret ingredient and I made this amazing chutney or Indian Condiment called Hmarcha Rawt – The Mizo Roasted Green Chilli Chutney Recipe.
Recipe of Hmarcha Rawt / Mizoram Roasted Green Chilli Chutney with step by step pics.
Prep Time 10 mins
Cook Time 5 mins
Yields a bowl of chutney as shown in the picture.
- 8 to 10 long green chillies
- 1 medium size onion finely chopped
- 1 tsp grated ginger
- 1/2 tsp oil
- salt as per taste
(1) Wash and pat dry the green chillies, discard the stem.
(2) Slit them so that they roast well.
(3) Now heat a pan, add 1/2 tsp oil and roast the green chillies until they develop blisters on the skin.
(4) Cool the chillies, add them to a mortar and pestle along with some salt to taste and pound them coarsely.
(5) Use a spoon and empty the coarsely pounded chillies in a small bowl.
(6) Add finely chopped onions, grated ginger and salt to taste.
(7) Mix well and serve immediately.
Original Recipe Credit – Here
Recipe Notes –
- I have used a medium spicy green chilli variety (with seeds). You can try to de-seed and roast them too, in case you don’t prefer too spicy. Alternatively, use the dark green chillies for more spice.
- Ensure you wash your hands after chopping the green chillies or even after touching the knife, chopping board.
- This chutney stays good for a couple of days in the refrigerator. Preferably consume within a day.
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