Hot Garlic Chutney Food

GARLIC CHUTNEY RECIPE | RED CHILLI GARLIC CHUTNEY FOR CHAAT | LASUN CHUTNEY

Steps:

• firstly, in a small blender take garlic, chilli powder, coriander powder, salt, sugar and lemon juice.
• furthermore, add water as required and blend to smooth paste.
• finally, transfer to a box and use to prepare dabeli or vada pava. store in refrigerator.

GARLIC CHUTNEY (RED CHUTNEY)

Steps:

• Optional - Skip this step if you prefer to use red chilli powder. Break red chilies to 2 parts each and deseed them. Remove the stalks. Add them to a bowl and pour hot water. Once they soften, remove them from water and add to a grinder/ blender jar.
• Add garlic, salt, sugar, vinegar, cumin seeds and 3 to 4 tablespoons water to the same blender jar.
• Blend all of them until smooth and thick adding more water as needed. It should have a sauce like consistency.
• Taste test and add more sugar, salt or vinegar to suit your taste. It should be well balanced in flavors and taste slightly hot, spicy, tangy and mildly sweet.
• Garlic chutney is ready to serve with snacks, breakfasts and chaats.

REAL HOT PEPPER CHUTNEY

Steps:

• Cut each bell pepper into 8 long strips. Cut the strips crosswise into 1/4" wide slices.
• Remove the stems from the jalapenos and cut them in half lengthwise. Cut them crosswise into 1/4" thick slices(with seeds if you want this HOT).
• Stir the peppers and all the remaining ingredients together in a 4 quart microwave safe casserole.
• Cook, uncovered, at full power(650-700 watts) until thick, 20 minutes.
• If using the stove to cook, place all the ingredients in a large saucepan, and bring to a boil. Lower the heat and cook 30-45 minutes, until thick.
• This keeps in the fridge up to two weeks, covered.
• Makes 2 1/2 cups.
• You may place this in a canning jar, seal, and process for 10 minutes in a boiling water bath.