Spicy Garlic Chutney

Street style Spicy Garlic Chutney

Servings

10-15

Prep

5 min

Cook

10 min

If you like spicy food and love garlic then you will definitely love this Spicy Garlic Chutney. It’s spicy tangy and very very Garlicky I love it very much and I usually make enough and store it in the fridge and it has a very long shelf life as well. I usually add it to the curries or vegetables or noodles or even just as a side like an achar with a roti or chapati. I also love to eat this Spicy Garlic Chutney with dosa and idlis or even appes.

So do definitely try the Spicy Garlic Chutney and let me know how it turns out.

If you are interested in other types of chutneys do check our my Bombay Sandwich Chutney,  or Coconut Chutney or momos chutney.

Step by Step Video for ‘Garlic Chutney’ Recipe (Scroll Down for detailed & printable recipe)

Ingredients for the Spicy Garlic Chutney

  • 5 ‏Kashmiri Red chilli
  • ½ cup ‏Garlic / lasun
  • 1 tbsp ‏Chopped Cilantro / fresh Dhania
  • 1 inch ‏Ginger / Adrak
  • 7 to 8 ‏Curry leaves / Kadi patta
  • ¼ tsp ‏Mustard seed / Rai
  • 1 tsp ‏Cumin seed / Jeera
  • pinch ‏Asafoetida / Hing
  • as per your taste ‏Salt
  • 3 tbsp ‏Oil

Prepping for the Spicy Garlic Chutney

1) Deseeds the Kashmiri dried chillies and soak them in water for two hour.

2) peel the garlic,  chop the Ginger and the Dhaniya / cilantro and tear the curry leaves into two – three parts per leaf

 

Method for making the Spicy Garlic Chutney

1)In a Kadai add one and half tablespoon of oil and once the oil is hot then add the garlic And cook it on low flame for 1 minute.

2) Once the garlic turns a little golden brown in colour then add the Ginger pieces and mix it in.

3)After 30 seconds  add the cumin seeds  which is Jeera and once they start to sizzle  then aaa the soaked Kashmiri dried Chillies make sure not to add the water.Cook for a minute

4) After a minute add the cilantro which is  Dhaniya and mix that in as well.

5) Once the cilantro is mix in then turn off the flame and transfer the mixture into a blender.

6) blend the mixture only once it’s at room temperature And one blended keep it aside

7)  in the same kadai add one and a half tablespoon of oil and once its hot add the Mustard seeds and once they start to sizzle add the cumin seeds and then the curry leaves.

8)And now add the blended chilli garlic paste and mix it in

9) Once mixed add the hing and the salt and mix it all in

10) if your chutney is sticking to the Kadai then add about 2 tablespoons of water, this will help remove the sticking chutney from the kadai and cook for a minute or until you start seeing the oil oozing out.

11) Once the chutney is ready you can remove it in a bowl and serve immediately or you can store it in a air tight container once it comes down to room temperature and store it in the refrigerator for 10-15 days.

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