Lal Mirch Chilli
Lal Mirch Chilli is another great producing chilli from India. It grows well in a pot to about 60-70 cm tall and is easy to grow. The pods start off green and end up a bright red, when they are fully mature.
Used in Indian cooking dried to increase its hotness. Also used fried whole in oil and added to your dish. Another good idea is drying them and put them in a grinder. Their sweet smoked flavour makes an amazing chilli powder. Excellent for a chilli chutney as well.
How to make Lal Mirch Thecha (Red Chilli Chutney)
A handful of Lal Mirch Chillies (fresh or dry)
7-8 garlic cloves
A pinch of salt
1tbs lemon juice
1tbs peanut oil
If you use dry Lal Mirch chillies soak them in water for about 5-6 hours.
Add the chillies, garlic and salt to a blender and make a thick paste.
Now add the lemon juice and oil to the paste and mix it well. Add more salt if you want it more salty.
Flavour wise: They have a very sweet smoked flavour dried
Heat level: Upper mid heat, 8/15