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I LOVE rice. So it should not come as a surprise that Biryani, an Indian mixed rice dish made with basmati rice, is one of my absolute favorite foods!
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Spicy eggplant chutney is one of my favorite foods. Chutney is a condiment originating in India. Chutneys are found all over the world now, and include fruits and/or vegetables, and various spices.
My husband and I LOVE Indian food. The other day he had a day off from work, and decided to make this SPICY eggplant chutney. We have a Japanese eggplant plant that has been producing some pretty good eggplants, so he made use of one of those along with an Italian eggplant and the result?
Delicious, spicy, savory, incredible eggplant (aubergine) chutney!
Ok, so the recipe for this chutney includes Bhut Jolokia, or Ghost Chilis. The picture above shows that we used dried Ghost Chilis from Melissa’s. It states on the package that it is the hottest chile in the world!
The ghost chile is rated at more than 1 MILLION SHU’s, or Scoville Heat Units. The Scoville Scale, which measures the pungency of chilies and peppers (based on the concentration of capsaicin), was invented by a pharmacologist named Wilbur Scoville. The higher on the Scoville scale a chile is, the HOTTER it is.
Looking at the Scoville Scale, I can see that there a couple of chilis that are higher on the scale, namely the Trinidad Scorpion and Carolina Reaper. But you know what? Doesn’t matter, my point is that the Bhut Jolokia is HOT HOT HOT SPICY SPICY SPICY!
If that’s not enough, we are also using a bit of a hot sauce called “The End,” which my husband purchased on a trip to San Francisco. A shop called The Pepper Palace, located at Fisherman’s Wharf, sells this product. I have linked to the item and to their site so you can check out their amazing hot sauces, if you are so inclined. 🙂
This is part of their product description of The End: “You try a drop of The End. The searing pain felt across your tongue brings tears to your eyes. You cry out for water. The panic sets in.” LOL
Long story short, if you use the sauce and the chiles called for in this recipe you are in for it. 🙂
I hope I haven’t put anyone off by the hot hot hot spicy spicy spicy description. Please know that you can make this chutney as hot and spicy as you want or as mild as you like. 🙂 You can leave out the ghost chiles and The End sauce, vary the quantities of these items, or substitute other chiles and sauce that rank lower on the Scoville scale. Whatever you fancy, just know this chutney is delicious!
Some of the other flavorful ingredients include: mustard, cumin, and fenugreek seeds, oh so good for you turmeric, garlic, sugar, and apple cider vinegar.
Doesn’t this just look drool worthy? I urge you to try this out when you have a chance. Best served with some freshly made puppodums. Enjoy!
If you like Indian food you may also enjoy these dishes:
Cheers!
Grace
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Basmati rice is my favorite rice. Highly aromatic, it is a rice that is grown in the foothills of the Himalayas. Anything so exotic gets my vote!
There are thousands of types of rices in the world, so what makes basmati rice so different and special? Here are a few characteristics to consider:
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India is on my priority list of places to visit. I WILL make it there someday! The sights, the tastes, the smells, the colors…India is an amazing place and if I could just go there and eat my way through I’d be happy. 🙂
I adore Indian food, and first discovered it while living in England. This Keema do Pyaza recipe is one of my favorites. Keema do Pyaza is a delicious spiced lamb mince simmered with tomatoes and yogurt…a perfect combination. 🙂 This dish cooks up quickly and has a huge depth of flavor due to the spices used: turmeric, coriander, cumin, cayenne, salt, garlic, and ginger.
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I was first introduced to Indian food when I was living in Birmingham, England. The British have long had a love affair with curries, and I was totally hooked after my first bite.
Although I had dined on meat curries such as chicken tikka masala and chicken vindaloo for awhile, it took me a few years before I developed an appreciation for Indian vegetarian fare. In fact, India has the world’s largest number of vegetarians, and consequently some of the most mouthwatering vegetarian dishes!
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