Bhavnagri Mirchi ki chutney is a lip-smacking chutney recipe that is different from other chutney recipes. Made with “Moti Mirchi or Bhavnagri Mirchi”. This is a special variety of Mirchi that is from Bhavnagar, Gujarat and thus the name is after the place. It is easily available in the market these days.
Bhavnagri Mirchi is not that spicy/teekha at all. It is readily available in the local vegetable market. I have learned this recipe from my Maa and it can be made in 10 minutes. With 3 main ingredients, this Bhavnagri Mirchi ki chutney can be made in a jiffy.
Serve it to your guests and I am sure they won’t be able to guess. Trust me, it’s a hit recipe.
This chutney tastes yummy and can be served with Pakoras, Parathas, or as a side dish. If you are bored with your regular chutney, do give this chutney a try.
Traditionally Bhavnagri Mirch is filled with roasted besan and dry masalas and then cook it till it becomes tender and soft. It’s called Bharva Bhavnagri Mirchi and eaten with paratha or dal-chawal. Also, Bhavnagri Mirchi is also used for Pakoras. Stuffed Bhavnagari Mirchi with aloo masala, dipped in besan batter and then deep-fried. Uff, YUM!
Try these recipes too:
Which is your favorite Bhavnagri Mirchi recipe? Let me know in the comments section below.
This is how the chutney consistency looks. As I have mentioned above, this is an easy and simple recipe with just 2-3 ingredients from your kitchen.
Try these other chutneys too:
Amrood Dhaniya Chutney Recipe.
करौंदे की चटनी | Chutney Recipe | Karaunde ki Chutney.
Ginger Tomato Chutney | Restaurant Style Chutney
Let’s get started.
| Prep Time | 5 minutes |
| Cook Time | 5-7 minutes |
| Servings |
small bowl
|
- 3-4 Number Bhavnagri Mirchi De-seeded.
- 1-2 number Green Chillies
- 1 teaspoon Curd/Dahi
- a pinch Salt
- a pinch Rai daal the yellow one which we use in achar masala
- For Boiling water
Ingredients
|
|
- Take Bhavnagri Mirchi and then cut the top using a knife. After that de-seed it.
- In a kadhai or vessel, boil enough water so that these Bhavnagri Mirchi can be boiled. We want to boil this Mirchi so that it becomes tender.
- How do we know if they have cooked or not? The Bhavnagri Mirchi will change its color when it's boiled. It will change into a pale yellow color, which means it's done.
- Take these out and let it cool down.
- In a mixer blender jar, take the cooked Bhavnagari Mirchi, add dahi, salt, and green chilies. Blend it to make a chutney kind of consistency.
- Finally, add a pinch of rai daal. Mix well and done.
- Voila! It's ready to serve.
- Adjust the consistency according to your choice. It should be a chutney kind of consistency.
- Add green chilies according to taste.
- Add normal dahi and not sour.
- Just add a pinch of rai daal otherwise it will make it bitter.
No Comments