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

Temprado Masala- Homemade - Goan Masala

Temprado Masala is a green Goan masala and a very spicy masala paste. This can be used to make just anything you wish, be it fish or meat. It is a multipurpose masala paste.

Ingredients

10 Green chilies
1/2 Teaspoon Turmeric powder
8 Cloves Garlic
1 Big Piece  Ginger 

1 Teaspoon Cumin seeds
1 Teaspoon Heaped Black Pepper Corns
1 Teaspoon Granulated White sugar
1 Teaspoon Vinegar or as required to grind 

Method

Keep all ingredients ready and put them in a mixer grinder  Grind the masala into a slightly coarse paste using vinegar.

Temprado Masala is now ready. 

My Notes

To grind the paste I used only a teaspoon of vinegar, you can add more if you wish.

Can reduce the peppercorns or green chillies according to your taste.

If you are making this in large quantity then label and store the remaining paste in the deep freezer, stays well for many months.

I use this to marinate meat and  chicken too.

You would like to check on other Goan Recipes
Goan Prawns On Sticks
Recheado Masala - Homemade 

Pan Fried Seer Fish in Recheado Masala

Labels:  Masala, Homemade, Goa, Green Chilly, Black Peppercorns, Vinegar, Multipurpose Masala, Preservatives free