Introduction: Mouth Burning Chili Side Dish

This spicy chili dish is for all you spice devils out there. This dish is a great side to accompany any entree, especially mild. It provides a yummy-ness for the times our palate craves something a little different. Or you can eat it by itself, but I wouldn't recommend that and neither would your stomach.

Step 1: Preparation

Let's get started. You only need five ingredients, about 15-20 minutes, and an extremely well ventilated kitchen.


2 tbsp oil

1 full tbsp chaat masala, can be found at any Indian grocery store

2 tbsp fenugreek/ methi, can use whole or split

8-10 serrano chilies, cut on a bias

salt, to taste

This dish can be made with any type of chili. For a kick in your mouth flavor, I use thai or serrano peppers. For a milder taste, jalapeno can be used. Additionally, the seeds can be removed to reduce the spice level.

Step 2: Cooking

Heat oil in a frying pan on medium heat. Toss the chilies and the salt in the pan and cover (see note).

Cook the chilies until the skin begins to turn brown, about five minutes.

Add the fenugreek and chaat masala. Mix until combined. Keep mixing for about 30 seconds or so until the fenugreek is lightly browned but not dark. Be careful not to burn the fenugreek or it will get crunchy and bitter.

The mixture will feel very dry. Resist the urge to add liquid.

Note: When the chilies hit the pan, an intense invisible chili fume cloud will rise and throats will itch. Coughing will ensue. Thus it is imperative that all the windows and vents be open. Please ensure no children are present in the vicinity. Covering the chilies will help to suppress the chili fume cloud. If you are congested, this will aid in clearing the sinuses.

Step 3: Eating and Storing

Your chilies are now ready to enjoy.

I usually cool and store this in a mason jar in the fridge. I don't know how long it will stay fresh, but the most recent batch has been in there for about three weeks, and it still tastes fresh.

After a couple days, the spices will darken a bit, the chilies will become softer, and the dryness will be less prominent.

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