Bird's eye chilli (kanthari) chutney and steamed sweet potatoes

Kanthari (bird's eye chilli/thai pepper/african peri-peri) is one of the ultra-fieriest members of the chilli family.
In India, this pungent and delicious chilli is rarely used in any other region apart from Kerala (open to argument). Even in Kerala, kanthari is not something you'd find on the menu of upmarket restaurants or the vegetable racks of supermarket chains. This is something that I grew up watching my parents and now my in-laws handpick fresh from the garden and then churn out superbly simple yet extremely delicious fare.If the taste wasn't enough, kanthari is also reputed to be high on the health quotient! It's supposed to be the foody way to a more temperate blood pressure ;-)

Kanthari- 5-6 Nos (less is recommended if you are are not used to heat)
Shallots (cheriya ulli/pearl onions/scallions)- 4 Nos
Ginger - 1/2" piece
Tamarind extract - 1/4 teaspoon
Grated coconut - 1 cup
Indian curry leaves - 4-5 leaves
Salt to taste

Peel the onions. Put all ingredients into a chutney mixie/blender and grind to paste. Add water only if required since the onions are quite moist.

This chutney is perfect with the smooth sweetness of steamed sweet potatoes. To steam sweet potatoes,scrub them well, cut into pieces and either place them in a pressure cooker and steam for 4 whistles on medium heat; or, place them in a stove-top or electric steamer and cook for about 15 minutes. Stab a fork in to check if tender. Peel and your meal is ready!

Bird's eye chilli chutney and steamed sweet potatoes make their way to Asvadha's 'Made for each other' event. The event is on till the 28th of Feb at http://www.asvadha.com/2009/01/announcing-made-for-each-other.html

So why are these two 'Made for each other'?
-The spicy, macho kanthari blends beautifully with the wonderful, natural sweetness of the sweet potato.
-Both are nutritional treasure troves, check this out:
Apart from being a great source of beta carotenes, fibre, vitamin C, Vitamin B6, and iron, sweet potatoes contain a unique 'root-protien' that resemble one of our internally produced anti-oxidants and hence have dynamic anti-oxidant effects!
And now, kanthari (peri-peri) again is rich in Vitamin C, B vitamins, iron and calcium. The key ingredient 'capsaicin' helps lower cholestrol and decrease high blood pressure.

Take a closer peek:

This spicy chutney also goes to Mane Adige's Chutney/Dip mania event. The event is on at http://maneadige.blogspot.com/2009/01/inviting-entries-for-mania-event-here.html

Yasmeen has created this beautiful award and passed this onto all her blogger friends. Thank you for thinking of me too, Yasmeen!

Sathya of appetitetreats.blogspot.com has passed on the Good Chat Blog award to me. thank you so much, Sathya.