Red chillies(bydagi) 20 nos
Garlic cloves(peeled,chopped) 10-12
Salt to taste
Jaggery(light brown sugar) a pinch
Water a little to get a consistency while blending
- Cut the chillies into two if too long and soak in water for 2-3 hours
- When the chillies are plump,drain out the water and transfer into a blending jar
- Add the peeled and chopped garlic,salt,jaggery,vinegar and pulse it a few times till it becomes a coarse paste.
- Now add little water and blend to a paste,add water if needed to help smooth blending.
- Meanwhile have a taste of it so as to make necessary adjustments.(salt,vinegar)
- Transfer into a clean dry bottle and store in refrigerator
- Stays upto a month.
Those who feel it has the raw flavour of garlic(which actually doesn't feel so)may sauté this chutney for a few minutes with a tsp of oil for a few minutes.Cool and preserve in a bottle jar.This way the shelf life will also increase.
- Can be served as dip as it is or mixing with a little ketchup.
- When mixed with little curd goes well with parathas and tastes like laal techa.
- Can be smeared on plain/masala dosa to get a nice flavour.
- Can be added to fried rice/noodles just after sauteening the onions and sauteeing 1-2 tsp of this chutney to get a schezwan flavour.
- Can be added while mixing bhelpuri.
- Enhances the taste of pav bhaji( sauté 1-2tsp of this chutney after sauteeing onions)