Red Garlic Chutney#SundayFunday

This Chutney is an easy side dish which goes well with idli, dosas and with dal rice, can be made with minimum ingredients and also used a multi purpose masala in gravies. This is real spicy fiery red chutney. If you are spice lover then this is for you!!

Makes One Cup
Ingredients
25 Grams Peeled Garlic Cloves
25 No's Dried Bedgi Chillies
1 Teaspoon Sea Salt or to taste
¼ Cup + Sesame Oil

Method

Break the chillies into small pieces, wash and soak it hot water till they soften.

Heat a tablespoon sesame oil in a pan, add the garlic and fry it stirring continuously until it becomes translucent ( do not brown/ burn it). Remove from flame and allow it to cool to room temperature. Drain the chillies completely, squeeze out the water ( if you want discard the seeds to reduce the spiciness- I used the seeds also). Now grind all the above ingredients together without adding any water. Add a teaspoon of oil at a time to to grind it to a smooth fine paste.

Remove this into a sterilized jar/bottler and pour the remaining oil on top. The chutney is ready for serving and does not require any tadka. It can be stored for a week or two in a cool place with a inch of sesame oil on top or in the refrigerator for 3 months.

My Notes

The Bedgi Chillies lends a tangy, fiery red color and offers a moderately spicy taste, unlike the Kashmiri chillies. Do try it and you can use this in gravies too, as a multi purpose masala.

Labels: Chutney, Garlic, Spicy, Multipurpose Masala, Sunday Funday

For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. I thank our host for this week's event Rebekah Rose Hills of Making Miracles.
Sunday Funday Theme "Garlic"

Blackened Steak Caesar Salad by Amy's Cooking Adventures
Creamy Garlic Butter Tuscan Shrimp by Making Miracles
Family Secret Garlic Bread by Food Lust People Love
Garlic Parmesan Hasselback Potatoes by Mayuri’s Jikoni
Garlic Roasted Salmon with Brussels Sprouts by A Day in the Life on the Farm
Garlicky Fregola with Edamame, Mint, and Ricotta by Culinary Adventures with Camilla
Indo Chinese Style Schezwan Chutney by Cook with Renu
Lasanachi Chutney | Maharashtrian style dry Garlic Chutney by Sizzling Tastebuds
Red Garlic Chutney by Sneha's Recipe
Tomato, Basil, and Garlic Filled Bread by Karen's Kitchen Stories

7 comments:

Camilla M. Mann11 April 2021 at 19:09
This looks amazing. When I first read your title, I was thinking that there was a kind of garlic - red garlic - that I needed to learn about. You know, I've used green garlic and black garlic. But now I see what it is and still can't wait to try this. Thanks for sharing.
A Day in the Life on the Farm11 April 2021 at 21:54
I'm digging all of the different kinds of chutney being shared with us today. I can see why it is such a popular condiment.
Rebekah11 April 2021 at 22:16
I love seeing all of these chutney recipes - so many flavor profiles and options!
Kalyani12 April 2021 at 10:29
that's a quick, handy chutney to have in the kitchen, Sneha
Karen12 April 2021 at 20:42
I love chili garlic sauce and this sounds like the perfect way to make it myself!
CookwithRenu15 April 2021 at 14:32
Wow this looks like an easy peasy chutney with garlic and red chilies Sneha. Looks very tempting and it would go well with so many dishes.
Mayuri Patel20 April 2021 at 19:59
Red Garlic Chutney is a must have condiment in any typical Indian home. I love to have it with dhokra. Love the colour of your chutney. I usually make it with fresh red chilis. Next time will try with dried ones.