Red Garlic Chutney Recipe
Red garlic chutney is one of the common chutneys in India that’s appetizing and pairs well with spicy Indian snacks. The perfect garlic chutney is quick, healthy and amazing.
Equipment
- KitchenAid® K400 Blender
- Rubber spatula
- Sharp knife
- Pan
Ingredients
- 10-15 cloves Garlic
- 10-15 pcs. Red dried chillies
- 7-8 pcs. Tomatoes
- ½ tbsp Red Chili Powder
- ⅔ cup Ginger (optional)
- ½ tbsp Salt (According to taste)
- 1 tbsp Ghee
Instructions
- To make delicious and spicy garlic chutney, take some red dried Kashmiri chillies, remove their stalks and break them into parts. Now, soak them in warm water for around 10 minutes. Then take the chillies out of the water and leave the seeds that settle down.
- Now, takea grinder jar and add garlic pieces, soaked red chillies, ginger, 7-8 tomatoes, salt, and red chilli powder to it and grind it well into a fine paste. But if you prefer to eat dry garlic chutney then you can reduce the number of tomatoes.
- If you want to make garlic chutney for bhel, dabeli, or other such snacks then transfer the paste to a bowl and refrigerate it. And, the chutney will be ready to serve.
- But if you want to temper it then take ghee in a pan, heat it on a low flame, and add the paste to it.
- Cook it for a few minutes, with light sauté in intervals. The chutney is now perfectly cooked and ready to serve.
- You can now pair this delicious chutney with your favourite snacks and enjoy your meals. However, if left unused then you can even use it as gravy in several curries and it will enhance the taste of any simple vegetable.
- This red chilli garlic chutney tastes amazing and you can even spread it on pizza in lieu of tomato sauce.
Notes
Tips to Make Red Garlic Chutney:
- Avoid using very hot red chillies, they might ruin the taste of the chutney and will release excessive heat while cooking. Instead, consider using Kashmiri or Byadgi red chillies as they are low in heat.
- Don’t use garlic cloves that have begun to sprout as they will make the chutney taste bitter.
- Use clean or boiled and cooled water to enhance its shelf life.
- You can even use Kashmiri red chilli powder instead of red chillies.
- You may also add some vinegar to the chutney to reduce the pungent taste and flavour of garlic and to ensure a longer shelf life as well.