Red Chilli Garlic Chutney | Easy And Quick Garlic Chutney | Kanak's Kitchen

red chilies

🥗Healthier: green chilies

💰Cheaper: dried red pepper flakes

Green chilies provide a milder heat, while red pepper flakes are more accessible.

vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: lemon juice

Apple cider vinegar adds a tangy flavor, while lemon juice is often more affordable.

Soak 15 to 20 dried red chilies in warm water for 2 to 3 hours, breaking them into small pieces and removing some seeds for less spiciness.

Strain the soaked red chilies, reserving the flavorful water for later use.

In a pan, heat 1 tablespoon of oil over medium flame.

Add 15 to 20 cloves of garlic to the pan and cook for 1 to 2 minutes until slightly golden brown, being careful not to burn them.

Add 2 small pieces of ginger (optional) to the garlic and continue cooking for another minute.

Add 1 teaspoon of cumin seeds and 1/2 teaspoon of coriander seeds to the pan and cook for about 1 minute.

Add the soaked red chilies to the pan and cook for 2 minutes over medium flame, ensuring they do not become mushy.

Turn off the flame and let the mixture cool before transferring it to a blender.

Transfer the cooled mixture to the blender, adding 2 tablespoons of the reserved soaking water, and blend to a preferred consistency (coarse or smooth).

In a clean pan, heat 2 tablespoons of oil and add 1/2 teaspoon of mustard seeds, allowing them to crackle.

Add 1/2 teaspoon of cumin seeds and 1/4 teaspoon of asafoetida to the pan and cook briefly.

Lower the heat and add the prepared red chili paste to the pan, mixing well.

Cook the chutney over medium flame for 3 to 4 minutes, until excess water evaporates and it starts to leave oil from the sides.

Add salt to taste and continue cooking for an additional 4 to 5 minutes until the chutney thickens and darkens in color, indicating it is done.

Let the chutney cool before transferring it to an airtight container for storage.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary