Chilli garlic chutney | chilli garlic chutney for chaat | Red chilli garlic chutney | green chilli garlic chutney . Hey, guys if you are looking for the recipe of a spicy chutney perfect for chaat then this recipe of chilli garlic tamarind chutney is perfect for your choice. So how to make this chilli garlic chutney.
Chutney is like an integral part of any Indian Chaat recipe.In Various chaat Recipes like Palak chaat or Aloo Papdi Chaat Chilli chutney are used. We are always looking for a good balanced chaat chutney which has a combination of sweet, spicy and hot flavour. This recipe is a Chilli garlic tamarind recipe, it’s a good mix of sour and hot combinations. Garlic also known as Lasan or Lasun in Hindi, not only adds flavour but also some amount of good health to the chutney in the sense that garlic helps not only lower blood pressure but also helps control cholesterol.
Chilli garlic chutney | chilli garlic chutney for chaat | Red chilli garlic chutney | green chilli garlic chutney. Garlic chilli chutney is too easy to make and can be stored for a couple of months in the refrigerator as we will be adding a good amount of Oil in it. To balance or cut down the heat of the chutney use Kashmiri red chilli or Byadagi chilli as they are less hot.
The use of Tamarind that is Imli in the Chutney balances the heat of this red garlic chilli chutney as  Chillies are hot and spicy along with it added garlic is also considered to  be hot for the stomach ,so tamarind somewhat balances everything.
You will also love to check out other recipes which can enjoyed with the combination of red garlic chilli chutneysuch as Kolkata veg chop, Donut samosa, Aloo pakoda street style, veg kabab, Roti noodles, Fafda and layered samosa the list goes on.
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Video recipe of Red Garlic Chilli Chutney
    Recipe card for Tamarind Red Garlic Chilli Chutney
Chilli garlic chutney | chilli garlic chutney for chaat | Red chilli garlic chutney | green chilli garlic chutney .
Ingredients
- CHUTNEY
- 20 no Dry Red Chillies / Sukhi Lal mirch
- 1/2 cup boiled hot Water / Pani
- Salt to taste / Namak swad anusar
- 2 tbsp Oil / Tel
- 1/2 tsp Cumin / Zeera
- 1/2 tsp Coriander seeds / Dhaniya
- 1 big roughly chopped Onion / Pyaz
- 20 Garlic cloves / Lasan
- 1 inch Ginger piece / Adrakh
- Small ball Tamarind / Imli
- Little Jaggery / Gud Optional
- TEMPER
- 1 tbsp Oil / Tel
- 1/4 tsp Asafoetida / Heeng
- 1/2 tsp Cumin / Zeera
- 1/2 tsp Black Mustard seeds / Rai
- 1/2 tsp Nigella / Kalonji
- Hand full Curry leaves / Kadi patta
Instructions
- Rinse chillies.remove stem,keep soaked in about half cup hot boiling Water for about 30 minutes.
- In hot Oil add Cumin and Coriander seeds.Let them to crackle on low.
- Then add Onion,Garlic and Ginger.Saute till Onions change colour.( It will take 2-3 minutes on medium )
- Add strained out soaked chillies.and sauté 2-3 minutes more in between adding Salt and Tamarind.
- Let it come down to warm from hot and grind it into a fine paste/chutney adding the reserved water in which chillies were soaked.
- To temper chutney again heat Oil and in it add all the whole spices.
- Let the spices crackle on low 1-2 seconds and then switch off stove.
- Add the made chutney over the temper.
- Mix and cook on low for 1-2 minutes.
- To adjust consistency you can add 1 cup of Water .
- Cook on low till Oil comes up and the chutney will also start splattering.
- Switch off cool and store.
Step by step how to make Red Chilli Garlic Chutney
- Rinse 20 dry chilies removing the stem, then keep them soaked In about half cup of boiling hot water for approximately 30 minutes.
- Heat 2 tbsp of Oil.In this hot Oil add 1/2 tsp Cumin and 1/2 tsp of Coriander seeds and let them crackle on low for few seconds.
- Next add in 1 big Onion roughly chopped, 20 Garlic cloves and an inch of Ginger.
- Sauté till Onions change colour.
- Next, strain out water from soaked chillies and add them.
- Continue sauteing 2-3 minutes more in between adding Salt to taste and a small ball of Tamarind.
- Put off the stove to let this come down to room temperature,adding it to a mixer jar to make a Chutney paste.
- Along it add the reserved Water in which Chillies were soaked.
- To temper heat 1 tbsp of Oil.
- Keeping heat very low in the hot Oil drop 1/4 tsp Asafoetida,1/2 tsp Cumin,1/2 tsp Black mustard seeds,1/2 tsp Nigella and handful of curry leaves.
- Crackle spices over low 2-3 seconds and then put off your stove.
- Drop grinder chutney paste over the made temper. Cook on low to medium stirring occasionally.
- Cook the Garlic Chilli chutney for 1-2 minutes.
- Next, add 1 cup water to adjust consistency.
- Cook till oil starts separating and garlic Chilli chutney splatters.
- Cool and store in a sterilised bottle.
To temper heat 1 tbsp of Oil.
Tips:–
- If you have more time in hand you can keep chillies soaked in hot water for even 2 hours.
- To make chutney less hot or spicy remove the seeds of half of the chillies or use less hot chillies like Byadgi or Kashmiri Dry Red chillies.
- You can enjoy chutney as it is even without a temper.
- If you find chutney too hot add little Jaggery.
- You can keep this chutney stored in a clean airtight food-grade plastic or glass container in fridge upto a month.
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