One thing I love about cooking is that it reminded me of science experiment when we added that and this and it turned out to be something else. Cooking is the art of developing the flavour and texture. And peppers chutney is my best definition of my cooking style.
I learned this recipe by watching my mom cooked. I loved the smell of roasted chilis and shallots. It made the house smell wonderful.
Don’t worry that this will be spicy! This chutney is very mild. Banana chilis are not spicy.
Banana Peppers Chutney
4 banana chilis
1/2 whole garlic
1 lime- juice
2 tbsp fish sauce
1 tsp sugar
Roasted banana chilis, shallots, garlic and tomato over the medium high heat until burn form outside.
Peel and remove burned outer skins of everything.
Roughly pound in the mortar or roughly blend in the mixture.
Transfer the blended mixture in the bowl.
Add lime juice, fish sauce and sugar.
Mix well and adjust the taste as you like.
This chutney is wonderful with rice or over steamed or baked fish. It is also great with steamed or fresh vegetables.
We love serving it with sticky rice and Thai style fried chicken.
Have you ever tried banana peppers? How do you prepare them?
Have a great day,