Garlic Chutney
Serving Size: 4 people
DESCRIPTION
Spicy garlic chutney made with red chilis and garlic. It's an amazing addition to your Indian cuisine appetizers, snacks or on the side with flatbread. Serve it with all Indian street style dishes: chaat, samosas, or dosas. Or spread it on to make chutney sandwiches.
INGREDIENTS
- 1 cup garlic cloves
- 1 cup dried red chilis
- ¼ cup avocado oil or cooking oil of your choice
- 1 tablespoon avocado oil or cooking oil of your choice
- 1 tablespoon cumin powder
- 1 teaspoon mustard seeds
- 2 teaspoon sugar
- 1 teaspoon paprika powder
- 1 teaspoon salt
METHOD
- Break red chilis in half and remove the seeds. You can leave some seeds per your spice preference and discard the rest (I like to leave only 1 tsp). Add hot water to your red chilis (only enough to submerge the chilis), and let them soak for 2 hours till they double in size. Note: Do not add too much water, only enough to submerge the chilis.
- Prepare the garlic, while the red chilis are soaking. Heat ¼ cup oil in a sauce pan over low heat. Add garlic cloves and cook them till they soften. Keep moving them around while cooking to avoid burning (garlic can burn quick, if left alone). Once they turn light brown, then remove from heat and keep aside to cool.
- Strain the red chilis over a bowl using a sieve, but keep aside the chili water (this will be used as need for better consistency).
- Place the cooked garlic including oil into a blender cup. Also, add red chilis and ¼ cup chili water to help it blend smoothly.
- Blend garlic and chili together till it forms into a thick chutney like consistency. Add 1 or 2 tablespoons of chili water at a time, if the blender is not moving things smoothly (only as needed).
- Heat a tbs of oil in the same sauce pan over low heat. Add mustard seeds cook till they start to pop, and then add the garlic and chili chutney mixture along with the all the remaining ingredients (cumin, paparika, sugar and salt).
- Cook chutney for about 3 minutes. Again, add some chili water to get your desired consistency (only as needed). Taste test the chutney and adjust salt or sugar, if needed.
- Remove from heat and let it cool for 15 minutes. Transfer into a serving dish or store in the refrigerator in an air-tight container.
NOTES
Chili seeds: Make sure to de-seed your chilis before you start. Only add back the amount of chili per your spice level.
Water: Make sure to not to over use water when making chutney. Use only as needed to avoid watering down the chutney.
NUTRITION
Calories: 217kcal | Carbohydrates: 14g | Protein: 3g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Sodium: 590mg | Potassium: 175mg | Fiber: 1g | Sugar: 2g | Vitamin A: 268IU | Vitamin C: 11mg | Calcium: 77mg | Iron: 2mg
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