Inroduction

About this Recipe

By: Preeti Gupta

Chili Garlic Chutney: This Chutney is made with Chili, Garlic, and Onion as the main ingredient. You can eat with whatever you choose to eat with, it does go well with Dosa, Idli, Rice, Sandwich, Parathas, Rice and Pav Bhaji, etc.

You can make and keep in the fridge and use it for 4-5 days. Please keep in a glass container.

Ingredients

2 small to Medium Garlic.
2 Shallots onion
3-4 Dry Chili (Kashmiri (sweet pepperika) -*If you want spicy soak cayenne pepper) in water
2 tbsp Oil
1/2 tsp mustard seeds
1/2 tsp jeera
6-7 Curry leaves
1-inch tamarind, soak it in water (*if you want you can use lime)
1 tsp coriander powder
1/2 tsp salt (As per your taste)

For Tempering

1 tsp Oil
1/2 tsp mustard seeds
6-7 curry leaves
1/4 tsp Asafoetida (Hing)

About :

It is a nice tangy Chutney depending upon your level of spicy you eat, you can use chili. As my family does not eat spicily so I like to use Kashmiri Mirch( Sweet Paprika) it is colorful and less spicy.

Chutney adds flavor to our food. They make it tastier. This is an easy recipe you can make and keep, once in the refrigerator it can be used for a week.

Step by Step Instructions

Step 1

Put the pan on fire, add 1 tablespoon of oil. Once hot add 1/2 tsp mustard seed first once it starts cracking 1/2 tsp cumin seed then add 1/4 tsp Asafetida (Hing), mix it, and add chopped onion and garlic saute it for 3-4 minutes.

Step 2

Add soaked red chili and saute it for a minute, add salt to taste and coriander powder then saute for another minute.

Step 3

Let it cool then add the content in a blender also add tamarind. Grind all nicely.

Step 4

Check for the taste of salt and for spicy if you want more spicy, you can add. Empty it in another container. Then it is ready for tempering.

Step 5

Heat a 1 tablespoon in a pan, once oil is heated add 1/2 tsp mustard seeds once it starts cracking add curry leaves, and Hing (Asafoetida). Pour the content in the chutney. Chutney is ready to be served.

Servings

Ready In: