Green Chili Chutney.

Here is your first recipe. I found this in Neelam Batra's "The Indian Vegetarian" cookbook and tweaked it slightly for my own taste. It's kind of a staple in my house now. Let me explain why you might want to make it...

1. It's incredibly simple.
2. It's good on just about everything that isn't dessert. Consider it an alternative to hot sauce.
3. It's beautiful and makes a fabulous gift for spice lovers.

Hot & Sour Green Chili Chutney

You will need:

A clean jar with lid

1/4 cup thinly sliced serrano or jalapeno peppers*
1 Tablespoon kosher salt (or sea salt)
1/2 cup red wine vinegar (or your favorite vinegar)
1 teaspoon coarsely ground roasted peppercorns**

Mix the peppers and salt in a jar, and set aside for 2 or 3 hours at room temperature. Pour in the vinegar and add the peppercorns. Store at least 24 hours in the refrigerator before using. The chutney will keep for months if refrigerated.

*Wear gloves or at least wash your hands thoroughly and immediately after handling peppers! Do not forget or you will end up touching your lips, eyes, nose, or...worse...and sincerely regretting your laziness.

**To roast whole black peppercorns, put them in a dry pan over medium heat and stir occasionally until they begin to smoke and pop. Remove from heat, let them cool, and grind. If you don't have a grinder, place them in small plastic bag on a cutting board and crush with a rolling pin, heavy glass, hammer, laptop, or whatever.