Easy Red Chilli Garlic Chutney to Spice Things Up - 24 Mantra Organic

When one thinks of famous streetfood favourites, we can almost taste the variety of flavours that it offers – sweet, tangy, spicy, sour, umami, and so much more! While some may have reservations on the spice factors, we all love how it adds personality to the dish. In some cases, if the food doesn’t leave you panting for a tall drink of water, is it even worth it?

Hence, one simply cannot imagine having the likes of bhel or chaat to kachchi dabeli and ragda patties without the iconic red chilli garlic chutney! It strikes the perfect balance of the heat from red chillies and the pungency of raw garlic. The red chilli garlic chutney offers a delightful flavour profile, while also adding depth to the dish. Let’s face it, who does not like a spicy zing playing across their tastebuds?

Fortunately, making red chilli garlic chutney at home is not a mammoth task. Moreover, you do not need a lot of ingredients or a lot of time to make a dynamite red chilli garlic chutney. Here is a simple chilli garlic chutney to tickle your tastebuds:

Ingredients for Red Chilli Garlic Chutney

For half a cup (or 7 tablespoons) of basic chilli garlic chutney, you will need:

• 10 dry Kashmiri red chillies (whole)
• 10 to 12 cloves of garlic
• Salt as per your taste

Preparation Method

Once you have the ingredients of the red chilli garlic chutney in place, follow the steps given below:

1. Remove the stems of the Kashmiri red chillies and place them in a bowl. Pour in some hot water until it covers all the red chillies.
2. Cover the bowl and set it aside for at least 30 minutes.
3. Check on the red chillies after half an hour. They should have softened by now.
4. Drain out the water using a strainer and keep the chillies aside. Reserve the chilli water as you will need it later.
5. Peel the cloves of garlic and chop them coarsely.
6. Add the soaked red chillies and the garlic into the chutney jar of your mixer grinder. Sprinkle in the salt.
7. Blend it for a couple of pulses.
8. Pour in 1/4th cup of the reserved spicy liquid to the paste and blend it until it achieves a smooth consistency.
9. Transfer it to a clean bowl.

Notes

Here are a few things to keep in mind while making the simple chilli garlic chutney:

• Using Kashmiri red chillies in your red chilli garlic chutney adds the fiery colour to your chutney without making it to spicy. If you can handle the heat, you can opt for any regular dried red chilli pods.
• You can use a combination of red and green chillies, but be mindful of adjusting the quantities to manipulate the spiciness.
• In a pinch, you can use red chilli powder in place of whole red chillies. However, in this case, add some vegetable oil to the chutney for some creaminess. For best results, choose organic red chilli powder as it offers the taste and freshness that is comparable to fresh red chillies.
• If you wish to reduce the spiciness of the chutneys, you may remove the seeds of the red chillies before soaking them.
• When peeling garlic, you can gently crush then with a pestle or the blade of your knife to make it easier to take off the skin.
• You may even go the traditional way and use a mortar and pestle to make the red chilli garlic chutney. It will impart an earthy flavour and a tasty coarse texture to your chutney.
• Store the chutney in an airtight jar and place it in the refrigerator for increased shelf life. Typically, the chilli garlic chutney will last a week.
• You may add a squeeze of fresh lemon juice or a splash of apple cider vinegar to add some tart to the chutney. The sourness will accentuate the chutney’s flavours and bring down the spiciness. Alternatively, a teaspoon of tamarind paste can also add a good amount of tang.

Nutritional Profile

The approximate nutritional contents in a tablespoon of red chilli garlic chutney are as follows:

A

s it is evident from above, the red chilli garlic chutney is low on calories, with carbohydrates and proteins contributing to 2 calories each. However, consume this chutney in moderation as those with gastrointestinal issues and acidity may experience discomfort, if taken in large quantities.

Pair your chutney with vegetarian/non-vegetarian kebabs, pav bhaji, bhel puri, vada pav, appe, chaats, momos, and other snack items. You may also use it in wraps, tawa pulao, and rolls for a nice, spicy kick.

Spice lovers can cut up a few rings of fresh onions, add a dab of the chutney, and mix it up for a spicy salad to eat with their meals!

The possibilities are endless, so go ahead and give this hot red chilli garlic chutney a try!

Try out 24 Mantra Organic’s Red Chilli Whole and relish the taste of red chilly garlic chutney.