Red chilli garlic chutney – The beautiful and vibrant red chillies take centerstage in this fiery chutney recipe. This flavorful combo of red chillies and fresh garlic is, in fact, a classic addition to Indian chaats.
Watch recipe video below:
If you love super spicy food, let me introduce to a fiery traditional Indian chutney loaded with red chilies. In fact, the vibrant red color of the chutney speaks for itself. Spicy, colorful, lip-smacking – I love it!
This red chilli garlic chutney is an indispensable element of Indian chaats along with tamarind chutney and coriander (cilantro) chutney. Apart from chaats, it also makes a great addition to sandwiches, dips, and everything that needs a final extra spicy touch of flavor.
The best part? You’ll only need 3 ingredients to make this vibrant chutney. Red chilies, garlic and salt. How easy is that?
Of course, the heat level of the chutney is totally determined by the hot red chilies. I highly recommend using Kashmiri red chillies in this recipe to achieve the vibrant color with less heat. Deseeding the chilies will also reduce the heat as the spice kick of chillies are packed in their seeds. However, feel free to choose your favorite chilies to make this red chilli garlic chutney.
The red chillies are soaked in hot water for an hour or so, to make them soft. Soft chillies will give you a very smooth chutney.
Pungent fresh garlic cloves add a lovely flavor contrast to the red chillies. Remember to use fresh garlic in this recipe. Store bought or even frozen minced garlic is definitely not the right way to go.
The recipe is all about grinding red chillies and garlic along with the right amount of salt to a flavorful paste with very smooth texture. So good! Even though this chutney is incredibly spicy, the flavor combo of red chillies and garlic is beyond delicious.
The bonus? You can store this in your refrigerator for up to a week. Plus, there’s no cooking involved. So, next time when you want to spice up your sandwich, burger, pizza or Indian chaat, add a tiny dollop if this fiery red chilli garlic chutney.
- 14 dried Kashmiri red chillies
- 10 garlic cloves, peeled and roughly chopped
- Salt to taste
- Place red chillies in a bowl. Cover with hot water. Soak for an hour. Drain.
- Place red chillies and garlic in a food processor. Season with salt. Process to a smooth paste. Add a little water if necessary. Ideally, the chutney should be medium to thick consistency.
- Store this red chilli garlic chutney in an airtight container for 1 week
- The preparation time given in the recipe doesn't include soaking time
- This chutney is ideal to be served with chats, pakoras and momos
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