This chutney made with the award winning roulette habanero peppers, is so delicious and versatile! Enjoy it as a dip with your chips, a spread on your favorite toast, or just mix it with some steamed rice and ghee.
1/2TeaspoonCayenne Pepper(or red chili powder, to taste)
1/2TeaspoonSea Salt
1/2TeaspoonTamarind(paste or concentrate)
2TeaspoonsSesame Oil
Instructions
Heat a teaspoon of sesame oil in a pan and sauté roulette peppers for 5 minutes on low-medium heat.
Set then aside and let them cool for about 5 minutes. Transfer them to a blender jar.
Add tamarind paste, salt, and blend to a not-so-fine paste.
Now heat another teaspoon of sesame oil in the pan, add mustard seeds and let them crackle. Add asafetida, cayenne, fenugreek and turmeric powder, and immediately add the blended pepper paste. Cook for 2 to 3 minutes mixing well. Transfer to a container with a lid, allow it to cool before transferring to a refrigerator. This is good for at least 3 to 4 weeks in the fridge.