INGREDIENTS:
15-20 – Dry red chillies
3 TBSP – Oil
18-20 – Garlic cloves
1Inch – Ginger
1 Tsp – Cumin seeds
1/2 Tsp – Coriander seeds
1/2 Tsp – Mustard seeds
1/2 Tsp – Cumin seeds (2nd time)
1/4 Tap – Asafoetida
Salt to taste
Method for Chilli Garlic Chutney:
Soak the whole red chillies in warm water for 2 hours and then strain it.
Heat oil in a saucepan and shallow fry: Garlic cloves, Ginger pieces, Coriander seeds & Cumin seeds, on a low flame.
Once the garlic cloves become golden brown in color, add the Red Chillies and saute it along other spices.
Let the mixture cool completely.
Blend the ingredients.
Make sure the consistency of the paste is slightly thick.
(Tip: Add little water that was used to soak the Red Chillies)
In the same saucepan, heat oil and crackle some Mustard seeds, Cumin Seeds and Asafoetida.
Now add the blended paste to the saucepan and saute all the ingredients.
Add salt and let it cook till the oil separates from the red garlic chutney.
Enjoy the spicy chutney with Batata Wadas or your favourite Parathas😋
#chilligarlicchutney #thebawaskitchen #vegrecipe
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