Hari-Mirch-Ki-Chatni-Recipe
                     An incredibly original and famous fixing or plunge made using new green peppers, garlic and spices. It is
full of freshness and zest in taste and hence is an ideal taste enhancer for any event or feast. It is usually
served with South Indian breakfasts like idli and dosa, but can also be served with rice, roti or chapati
Hari Mirch Ki Chatni Recipe.
Chutneys or savory plunge recipes are probably one of the most important and fundamental dishes in
Indian cooking.  It  serves countless purposes ranging from breakfast,  lunch, dinner,  snacks and even
chaat dishes. Some of these chutneys are deliberately made and some are ordinary chutneys. One such
simple  and basic  multipurpose chutney recipe is  green stew chutney recipe made from new green
chillies.
As I mentioned earlier, there are cause based chutneys and some are simple chutneys and can be used
for any dinner. I would call this chutney a typical chutney, just because it is made with new ingredients.
It has a good taste due to garlic, coriander leaves and flavour, but the intensity of chilli is more. Having
said that, I have obviously chosen mild green chilli or also called chime chilli which has a mild flavour.
Thus this type of chutney can be made for people of all ages including children  Hari Mirch Ki Chatni
Recipe. Furthermore, the mixed combination is fried on a pan in oil which helps in reducing the intensity
of the flavour. Still,  I  would be extremely cautious about serving these to children. Additionally, the
intensity of flavor of these peppers varies, so tasting them before serving to a more youthful audience is
recommended.
Also, some additional tips, ideas and variations for this aromatic green bean stew chutney recipe. I, for
one, have unusually chosen green chive peppers for this sauce with less spicy intensity. You can also
choose mild green chillies or more mildly estimated chillies if you want extra spiciness. Additionally, you
can reduce the intensity of the flavor to a great extent by adding grated coconut to the vegetable
mixture. You may need to cook it before mixing it, if not, the moisture may reduce its realistic shelf life.
Ultimately, try not to include any moisture in that frame of mind by using dry spoons or, in any case,
keeping it in a water/air resistant holder. Treat it like a pickle and perhaps refrigerate it for longer shelf
life.
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mirch-ki-chatni/