Wednesday, 19 August 2015

Garlic Chutney Recipe

This fiery red garlicky chutney can be a life-saver. It's a 3-ingredient recipe that takes very little time to make. And it can be stored for up to a month in the freezer.

Garlic Chutney Recipe

And there are so many uses of this chutney. Add it to pav bhaji (recipe here) while cooking after the tomatoes are done and before you add the potatoes. Use it as a topping for your ragda patties (recipe here). Add it as a spread to your frankie (recipe here). Mix it into your dal ke parathe (recipe here) dough for an extra zing! Or serve it as an accompaniment to your wada pav (recipe here), bhajiyas/ pakoras (recipe here) and cutlets (recipe here)

Garlic Chutney Recipe

The uses of this 'wonder' chutney are only limited by your imagination! 

Garlic Chutney Recipe

Preparation Time: 40 minutes
Making Time: 5 minutes

Makes: about 1 cup of chutney


20 dried whole red kashmiri chillies
2 cups warm water to soak
30-35 cloves of garlic
1 tsp corriander powder
2-3 tsps water to grind
Salt to taste


De-seed the kashmiri chillies. A trick to do this is to use a scissor, cut the top open and squeeze till the seeds all fall out.

Soak the deseeded chilles in the warm water for half an hour. Drain the water away.

In a grinder, grind together the soaked chillies, garlic, corriander powder and salt with a little water to form a smooth paste.

Store in a clean airtight container in the freezer.