Gran's Best

Heirlooms & Discoveries

Kharda – Green-Chile Relish

December 25, 2018 Gran

From How to Cook Indian, by Sanjeev Kapoor (2011).  Kharda is the first food I have ever made that was almost too hot for Dan. It was the perfect chutney for our traditional Curry Nite.

1 tablespoon vegetable oil
1 teaspoon cumin seeds
20 green chiles, stemmed and roughly chopped
   (we used 12 serrano chiles)
12 cloves garlic
1 small bunch fresh cilantro, roughly chopped
1 teaspoon table salt

Place a nonstick sauté pan over medium heat and add the oil. Add the cumin seeds and when they begin to change color, add the chiles and garlic. Sauté for 1 minute, then add the cilantro and stir. Lower the heat to low, add the salt, cover, and cook for 2 to 3 minutes.

Soften the chiles by pressing them with the back of a wooden spoon. Let cool.

Transfer to a food processor and process to a coarse paste. You should be able to see chile pieces. Store in a sterilized, airtight container in the refrigerator for up to 2 weeks.

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 Gran likes to watch things grow. Grandbabies, bread dough, pepper plants, and stacks of books are a few of the things growing around here.

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