Well, anyway, what I made for this event is a Maharashtrian 'Tondilavane' (chutney-like dish) called 'Mirchicha Chatka'. It is my mother's recipe, and she is 'too darned good' at making it. :)
Now, 'mirchi' is chilli and 'chatka' means a 'burn' in Marathi. That should already give you an idea about this preparation. :) Just in case I am not clear enough, please please please make sure that you don't serve yourself or others more than a teaspoon-full at a time. And please let everybody at the table know that the main ingredient in this one is green chillis...instead of them knowing it the hard way after the first morsel. :) It is still a good idea to keep some water/sweet drink or sugar ready at the table. :) :)
Recipe for Mirchicha Chatka
Makes about ½ cup.
9-10 green chillis
5-6 tbsp yogurt
½ tsp salt (or to taste)
1 tsp oil
¼ mustard seeds
¼ cumin seeds
1. Destem and wash the green chillis. Roast (almost burn) them on open gas flame. (Traditionally, they were roasted on hot ambers.) If you don't have gas burners (like yours truly :-( ), bake them for about ten minutes in a pre-heated oven at 180°C. The chillis should turn brown black like in the following picture.
Roasted green chillis & yogurt
2. Once cool, mix the roasted green chillis and salt in the chutney attachment/coffee grinder of your food processor and give it just one whirl. We want the chillis shredded in faily big pieces and not churned into a paste.
3. Mix the green chillis and salt with yogurt in a serving bowl.
4. Make Tadka by heating the oil in a pan and letting the mustard and cumin seeds splutter in it. Turn the heat off before the last few seeds pop, because we don't want to add it immediately to the yogurt for it will turn bitter.
5. Once slightly cooler, add the Tadka to the chilli-yogurt mixture. Stir.
Serve 'Mirchicha Chatka' at room temperature and at your own risk. :)