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Whole stuffed chillies | Coconut Raita. I was reading the other day that chillies originated in the Americas, were taken to Europe by Columbus and only then were taken to India by Spanish traders. Considering how much the chilli is used in Indian cooking I find it incredible that the recipes have only evolved over the last 500 years. I had always assumed that India had its own chilli varieties pre-Columbus. All of this pondering about chillies reminded me of this great recipe from my mum. She serves it as a side dish to a main course but I eat it as a snack and Steve enjoys it with a cold beer. You need mild chillis for this recipe and these tend to be short and fat - although experience shows that shape is no guarantee of mildness! I always remove the seeds and the membrane as this is where most of the heat is. The stuffing is made with gram (chickpea) flour and has a wonderful soft texture that melts in the mouth and contrasts with the slight bitterness of the chilli.
Serves 2 as a light snack Ingredients.