Best Garlic And Fresh Red Chili Pepper Chutney Recipes

GARLIC CHUTNEY RECIPE | RED CHILLI GARLIC CHUTNEY FOR CHAAT | LASUN CHUTNEY

Steps:

• firstly, in a small blender take garlic, chilli powder, coriander powder, salt, sugar and lemon juice.
• furthermore, add water as required and blend to smooth paste.
• finally, transfer to a box and use to prepare dabeli or vada pava. store in refrigerator.

GARLIC CHUTNEY (RED CHUTNEY)

Steps:

• Optional - Skip this step if you prefer to use red chilli powder. Break red chilies to 2 parts each and deseed them. Remove the stalks. Add them to a bowl and pour hot water. Once they soften, remove them from water and add to a grinder/ blender jar.
• Add garlic, salt, sugar, vinegar, cumin seeds and 3 to 4 tablespoons water to the same blender jar.
• Blend all of them until smooth and thick adding more water as needed. It should have a sauce like consistency.
• Taste test and add more sugar, salt or vinegar to suit your taste. It should be well balanced in flavors and taste slightly hot, spicy, tangy and mildly sweet.
• Garlic chutney is ready to serve with snacks, breakfasts and chaats.

CHILLI GARLIC CHUTNEY RECIPE: HOW TO MAKE GARLIC CHUTNEY RECIPE AT HOME - TIMES FOOD

Steps:

• To prepare this recipe, finely crush the mustard seeds with the help of a hand mortar. Next, soak the red chillies in water for 20 minutes.
• After 20 minutes, drain out the water and keep them aside. Take a blender and add tamarind paste, salt, red chillies, garlic, mustard seeds and vegetable oil. Blend all the ingredients to get a smooth paste.
• Take a bowl and transfer the Chilli Garlic Chutney to it. Serve hot or cold with any snack of your choice.

RED CHILLI CHUTNEY RECIPE

Steps:

• Deseed and soak dry red chillies in water for 20 minutes and drain them.
• Take drained red chillies, ginger, garlic, cumin-coriander powder and salt in a small chutney jar of a food processor or grinder. Grind them with 1 tablespoon water until smooth paste.
• Heat 2 tablespoons oil in a medium size pan and add prepared paste.
• Sauté it for 2-3 minutes over low flame. Turn off the flame and let it cool at room temperature and mix lemon juice.
• Transfer red chilli garlic chutney to serving bowl. Use it to make delicious chaats like bhel puri, sev puri or pav bhaji, etc. and give it a spicy touch.

ONION TAMARIND CHUTNEY

Steps:

• Heat 1 teaspoon oil in a skillet and add cumin seeds and coriander seeds. Add red chile peppers and fry for 1 minute. Add onion and saute until soft and translucent, about 3 to 5 minutes. Add garlic and saute until it turns color, about 1 minute. Add tomato and cook until soft, about 3 minutes.
• Mix in tamarind paste and turmeric powder and mix well. Cook for 1 minute. Remove from heat and cool completely.
• Transfer skillet contents to a blender and season with salt. Add water as needed and blend everything into a smooth paste.
• Heat remaining 1 teaspoon oil to a skillet and add mustard seeds and curry leaves. Cook until mixture splutters and pour tempering over chutney. Mix to combine.

GARLIC AND FRESH RED CHILI PEPPER CHUTNEY

Steps:

• 1. Prepare the peppercorns. Then place the garlic, ginger, red chili peppers, bell peppers, and lime juice in a food processor or a blender and process until smooth. Add the paprika, ajwain, 1 1/2 tablespoons pepper, and the salt and process again until smooth.2. Transfer to a serving bowl, garnish with the remaining pepper and serve. This chutney stays fresh in the refrigerator about 1 month or in the freezer about 6 months.VARIATION: Make a simpler garlic chutney by processing together 2 large peeled heads fresh garlic, 2 teaspoons ground cayenne pepper, 1 small tomato, 1 teaspoon ground cumin seeds, and 1 teaspoon salt to make a smooth paste.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.