Tangy and Spicy Chili

Sauteed  and salted chili are my all time favorite with samosa; I do have them as a side dish with rice, especially with curd rice. My grand mother used to have raw chili's with curd rice, I tried it too, but it didn't work that great because, I started to see tears in my eyes, you could imagine how spicy it would be. But do not worry, here is the simple recipe with less spice.

Long Red chili (I used Finger chili)- 5
Lemon juice 1tbsp
salt to taste
oil 4tbsp

Heat oil in a pan. Slit chili along length wise on one side, remove seed if you wish, add very little amount of salt in the slit. Add them to the hot oil and saute them till they turn medium brown. Remove them from the pan and sprinkle some lime juice on top of it. There you go, spicy and tangy chili are ready to serve. Hope you enjoy my recipe, please do not forget to comment on the post and keep visiting!!!! :)


  1. Love to serve this on the side with curry and roti..

  2. How did you know I wanted to make these? And the extra spice of the chili is controlled by the lime and you can bite and enjoy it .

  3. Always wondered how these are made. I absolutely love them with Chaat and Vada Pav! Thanks for sharing :)

    Chef Al dente On going event: Street Food of India!

  4. Thank you all for stopping by and posting wonderful comments! :)

  5. @radha.....I hav 6th sense!!! watch for more wonderful recipes to come!!!!

  6. super easy n tastyrecipe

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