Volcanic hot: Teja Indian chilis
Botanical name: Guntur sannam Family: Capsicum annuum
Teja Indian chilis are part of the Guntur chill group cultivated in Guntur District, Andhra Pradesh, India. They are known the world over as being one of the highest quality and hottest chilis of all. When dried, these chilis retain their natural red hue and toasting them releases even more flavor depths and balances its astringent nature.
Teja Indian chilis have a capsaicin value of 0.589% and their Scoville Heat value clocks in at 50000 to 170000 SHU. The Scoville scale is a measurement of the pungency (spiciness or heat) of chili peppers, as recorded in Scoville Heat Units (SHU). The reading is based on the concentration of capsaicin, which is the chemical molecule that produces the heat sensation in humans.
Teja Indian chilis make their way into a variety of recipes like chutneys and pickled products, curries, stirfry dishes and even cold drinks.
Teja chili chutney recipe
Take 8 Teja Indian chilis and soak them in water for 30 minutes. In a food processor add the following:
- The Teja indian chilis
- 6 peeled garlic cloves
- 2cm peeled ginger knob
- Juice of ½ lemon
- 1 tsp coriander powder
- 1 tsp cumin powder
- ½ tsp sea salt
- Pulse all the ingredients until it forms a paste.
- Use the chutney as a condiment in all of your favorite dishes.