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By David Rocco’s Dolce India 


– 15 green chilies, roughly chopped
– ¼ cup extra virgin olive oil
– 1 tbsp. cumin seeds
– 1 tbsp. fennel seeds
– ½ tbsp. turmeric powder
– Salt, QB
– 1 tbsp. gram flour or chickpea flour
– ½ tbsp. mango powder


On high heat, flavor up your extra virgin olive oil with your cumin and fennel seeds. Add in your chilies and continue to cook over high heat, you want the chilies to blister and burn the skin a little. Season with salt and turmeric powder. Once the peppers have blistered add in your flour and let it thicken. Last thing is to add in some mango powder. Remove from heat and let it cool, the longer you let it cool the more the flavours will combine so be sure to make this dish well ahead of time! Serves 4-6″

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