This archive report was first published on 18 July 2019.
Published on July 18, 2019, Pilipili ya kukaang'wa or red chilli chutney is a beloved accompaniment in every Swahili home. It pairs perfectly with rice dishes like pilau, and its popularity stems from its versatility and the various ways it can be prepared.
While every home has its unique take on the recipe, this simplified version offers an amazing result. The key to this recipe lies in building flavors at every step, allowing for a rich and fiery chutney.
Ingredients:
- 1 large onion (diced)
- 3 large tomatoes (grated)
- 1 teaspoon of garlic and ginger paste
- ¼ teaspoon cumin powder
- ¼ teaspoon cayenne pepper
- 1 tablespoon tomato paste
- 6 fresh red chillies (diced)
- ¼ cup of cooking oil
- 2 lemons
- Salt to taste
Procedure:
- Add the cooking oil to a sauce pan and heat. Once at a good temperature, add the onions and sauté until lightly brown.
- Once the onions turn lightly brown, add the garlic-ginger paste, cumin, and cayenne pepper. Fry these for 1 minute.
- Add the grated tomatoes and bring the mixture to a simmer. After 5 minutes, add the tomato paste and stir thoroughly.
- Once the mixture is thick, add the diced chillies and continue cooking until the mixture reduces and the oil separates from the mixture. This should take about 6 minutes.
- Turn off the heat, add the salt and lemon juice, and mix thoroughly.
- The chutney is now ready.
For an alternative approach, you can blend all the ingredients together (except tomato paste and lemon juice), fry up the tomato paste in the sauce pan, and then add the blended mixture. Add the lemon juice at the end for a saucy yet fiery chutney.
