Bowl of Achali ya Pilipili

Hot Chili Chutney


East Africa, Tanzania   -   Achali ya Pilipili
Makes:
Effort:
Sched:
DoAhead:  		 1-1/4 cup
**
3 days
Best		 This is the most famous chili recipe in Tanzania, and it is blazing hot! Do not attempt to serve to folks from the Frozen North.

12
3
1
2
1/2
3
2
lrg
cl
in
T
t
T
T
Habaneros (1)  
Garlic
Ginger Root
Lemon Juice
Salt
Olive Oil
Water
Make   -   (25 min - plus aging to 3 days)
  1. Cap CHILIS and chop coarse.
  2. Crush GARLIC and chop small.
  3. Slice GINGER crosswise very thin, cut slices into threads and chop threads fine.
  4. Squeeze LEMON JUICE.
  5. Put All Items in a mini-prep food processor and run to a paste (or for greater "authenticity" you can pound it in a mortar).
  6. Place in a tightly sealed jar and set the jar out in the hot sun for three days.
  7. Refrigerate - it'll keep at least a month
NOTES:

  1. Habanero Chilis:

      As in West Africa, the Caribbean Habanero / Scotch Bonnet chilis dominate the hot chili segment in East Africa. For details see our African Chilis page.
  2. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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