I actually came upon this recipe of Hmarcha Rawt from Mizoram when I was researching recipes from Meghalaya and became quite fixated with it. So the moment the Mizo recipes challenge started, I was quite determined to make this spicy green chilli-onion-ginger chutney.
This Mizo roasted green chilly chutney is an embodiment of Leonardo da Vinci‘s statement, “Simplicity is the ultimate sophistication.” It needs just 4 ingredients and minimal effort to yield a superlative result. Not only did I enjoy this Hmarcha Rawt with rice, I also used it to flavour Onion Raita, and earned kudos from my spicy-food-loving family. 🙂
If you love such spicy chutneys, do try Hirvi Mirchi-cha Thecha | Green Chilli Chutney from Maharashtra, Pacchi Mirapakaya Pachadi | Spicy Green Chilli Chutney from Andhra Pradesh, and Green Chilli Pickle | Hari Mirchi ka Achar.
I made this dish as my contribution for Mizoram recipes being celebrated in the Shhhh… Secretly Cooking Challenge. My partner this month is Sasmita Sahoo Samanta who blogs at First Timer Cook. I am a fan of her authentic Odia recipes, and have her recipe for Rasabali on my immediate to-try list.
Sasmita gave me ginger and salt as my secret ingredients, and I made this dish. I am waiting to see what Sasmita makes with the ingredients I gave her. 🙂
Recipe for Hmarcha Rawt | Roasted Green Chilli Chutney from Mizoram
This is the recipe for Hmarcha Rawt, a spicy chutney made with roasted green chillies, ginger and onion. It is a spicy food lovers delight, and is mixed with rice and eaten.
- 25 gms Spicy Green Chilly
- 1 tbsp Grated Ginger
- 1/2 Cup Finely Chopped Onion
- Salt to Taste
- A few drops of oil
Wash and dry the green chillies. Remove the stem.
Apply a thin layer of oil to the chillies.
On low to medium heat, on a tava, roast the green chillies till the surface is lightly charred.
Let the chillies cool and pound them to a coarse paste.
Mix the coarse chilly paste, grated ginger, onion, and salt.
Serve the Hmarcha Rawt with rice.