Thursday, 24 September 2015

Red Chilli and Garlic Sauce/Chutney

Here is a simple and easy chutney/sauce recipe that can be made and preserved for a few weeks.The zesty flavour makes it go as a dip or use in different ways(follow note for ideas after the instructions below).This also reminds me of the chilli garlic sauce available in the Asian markets in the US which we used to like a lot.
Red chillies(bydagi)                     20 nos
Garlic cloves
(peeled,chopped)                           10-12
Salt                                                      to taste
(light brown sugar)                     a pinch
Vinegar                                             2tsp
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.

 Serving Suggestions:
  • 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)

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