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Among the hottest chillies grown in India is the kanthari chilli, known for its intense heat and unique flavour profile.
Chilli was brought to India by Vasco-Da-Gama in the 16th century, before which black pepper was the only source through which spices were incorporated into Indian cuisine.
Curry leaves is an unavoidable ingredient in Indian cuisine that gives flavour and aroma to the dishes.
Chilli is available in a variety of colours including red, green, yellow, orange, purple and even black.
Roasted chilli chutney tastes amazing with piping hot rice or a bowl of refreshing kanji (rice gruel). Here is a recipe of roasted chilli chutney that is deliciously spicy and tangy.
Here is a simple recipe of curd chilli chutney which is spicy, salty, and bit sour.
Paneer in hot and tangy sauce mixtures
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