Description
This vibrant chutney is made with Kashmiri red chilies and garlic, perfect for enhancing your dishes.
Ingredients
Scale
- ½ cup oil
- 20–25 dried Kashmiri red chilies
- ½ cup peeled, chopped garlic clove
- 2 teaspoons chopped ginger
- 1 teaspoon cumin seeds
- 1 teaspoon amchoor powder (dry mango powder)
- 1 teaspoon salt
Instructions
- Heat oil in a pan over medium heat.
- Discard the stalk of Kashmiri dry red chilies and add the chilies to the pan.
- Fry for 1 minute, stirring frequently. Drain and keep aside.
- Add garlic cloves to the hot oil and fry on medium heat until slightly browned, stirring frequently.
- Add ginger and fry for another minute.
- Now add cumin seeds and fry for a minute.
- Remove the pan from heat and let the mixture cool down to room temperature.
- Transfer the fried red chilies and garlic mixture along with the oil to a blender.
- Add mango powder and salt.
- Blend to make a smooth chutney. Scrape the sides of the jar a few times while blending.
- Store the chutney in a clean glass jar for up to a month in the refrigerator. Refrain from using plastic or metal containers to store as they might react with the chutney.
Notes
- Can be stored in the refrigerator for up to a month.
- It’s recommended to use a glass jar for storage.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Condiment
- Method: Blending
- Cuisine: Indian
Nutrition
- Serving Size: 1 tablespoon