Hmarcha Rawt / Mizoram Roasted Green Chilli Chutney

A lipsmacking and fiery green chilli chutney or condiment from Mizoram, Hmarcha Rawt is the perfect spice kick for your everyday meals.

Hmarcha Rawt / Mizoram Roasted Green Chilli Chutney

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.

Coarsely pounded green chillies with onion and ginger for Roasted Green Chilli Chutney from Mizoram

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.

Mizoram Green Chilli Chutney Recipe

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.

For more such Chutney recipes, check out Green Coriander Chutney, South Indian Ginger Chutney and Green Tomato Chutney.

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.

Ingredients

  • 8 to 10 long green chillies
  • 1 medium size onion finely chopped
  • 1 tsp grated ginger
  • 1/2 tsp oil
  • salt as per taste

Method

(1) Wash and pat dry the green chillies, discard the stem.

(2) Slit them so that they roast well.

Slit Green Chillies

(3) Now heat a pan, add 1/2 tsp oil and roast the green chillies until they develop blisters on the skin.

Roasted Green chillies

(4) Cool the chillies, add them to a mortar and pestle along with some salt to taste and pound them coarsely.

Salt and Green chillies to be pounded in mortar and pestle

(5) Use a spoon and empty the coarsely pounded chillies in a small bowl.

Coarsely pounded green chillies

(6) Add finely chopped onions, grated ginger and salt to taste.

Grated ginger and chopped Onions

(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.

If you try this recipe at home, please give me a shout out / Tag Me on any of my social media handles.

Vidya Narayan

Views: 641

Vidya Narayan

Hi Everyone, I am Vidya Narayan & Welcome to my blog MasalaChilli. Born in a Traditional Palakkad Iyer (South Indian) Family with strong value systems to an exceptionally strong and independent Single Mom, spent most of my childhood studying well (as most Iyer girls do).

This Post Has 20 Comments

  1. This Hmarcha Rawt sounds so similar to our hirvi mirchicha kharda Vidya ! Perfect treat for spice lovers like us .

    1. Absolutely Poonam!

  2. What a stunning picture! πŸ™‚
    This chutney – with chillies – is right up your alley. πŸ˜€ Jokes apart, it does look and sound absolutely flavourful and lovely. I would love to try it out some time soon. The recipe is so simple!

    1. Thanks Priya!

  3. Wonderful! Almost like Thecha, but still different!
    Does it stay good in the refrigerator even after adding onions?

    1. Thanks Pooja. Like I have mentioned in the recipe notes, It stays good for a day but its best to consume the day you make. That is why I have made a very small batch. Hope this helps.

  4. Roasted chilli chutney, that is an interesting chutney. Simple and yet so flavorful. Wouldn’t mind having it with some khichdi.

    1. Thanks, I have finished one batch already.

    1. Thank you

  5. Really interesting with green chilli.Will try this time and clicks are too good

    1. Thank you

  6. Roasted chilly chutney ..very interesting..would go so well with dosa or even as a sandwich filling.. lovely share

    1. Absolutely! thanks Priya

  7. There is so much similarity in different cuisines of India. The one which I noticed was Mizo Koat pita and kerala dish unniyappam. And now I have come across this dish Hmarcha Rawt and it’s similarity to Mulagu chammandi of Kerala. I am sure roasting of green chili would have elevated the flavour. Definitely going to give this a try.

    1. I agree Anu, absolutely true, every word! Thank you so much and glad you liked it.

  8. Same pinch (Am I not so juvenile? πŸ˜€ πŸ˜€ :D). I loved this hand-pounded spicy chutney. I later added some of it to my raita to spice it up!

    1. Not Juvi at all! Silly things make us better humans. I loved the idea of adding it to the raita. Next batch, shall do the same.

  9. Mmm..I love techa and this looks so similar yet has it’s own uniqueness. Would love to spread it on my roti or Bhakri and enjoy it. Yum.

    1. thank you Renu

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