RED CHUTNEY FOR CHAAT RECIPES
Spicy and hot red chutney for chaat snacks, made with just three ingredients - dry red chilies, garlic and salt. This chutney is versatile and can be added to chaat like sev puri, ragda patties, dahi sev batata puri, bhel puri and even to wraps, sandwiches or with pakoras (fritters). Just a little is enough to spice up the dish.
Provided by Dassana Amit
Categories Side Dish
Time 35m
Number Of Ingredients 5
Steps:
- Break the red chilies. Deseed them if required.
- Soak the red chilies in hot water for about 30 mins. The water just needs to cover them.
- Peel and roughly chop the garlic.
- Drain the red chilies.
- Adding very little water grind both the red chilies and garlic in a chutney grinder or blender till smooth. The consistency of the chutney should be more towards thicker side or of medium consistency.
- Pour the red chutney in a small jar or bowl. Cover and refrigerate.
- When preparing chaat snacks, just add a small amount of red chili chutney while topping the chaat with other chutneys.
Nutrition Facts : Calories 256 kcal, Carbohydrate 57 g, Protein 12 g, Fat 3 g, SaturatedFat 1 g, Sodium 1228 mg, Fiber 9 g, Sugar 29 g, UnsaturatedFat 2 g, ServingSize 1 serving
GARLIC CHUTNEY RECIPE | RED CHILLI GARLIC CHUTNEY FOR CHAAT | LASUN CHUTNEY
easy garlic chutney recipe | red chilli garlic chutney for chaat | lasun chutney
Provided by HEBBARS KITCHEN
Categories chutney
Time 6m
Number Of Ingredients 7
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.
CHILLI GARLIC CHUTNEY RECIPE: HOW TO MAKE GARLIC CHUTNEY RECIPE AT HOME - TIMES FOOD
Chilli Garlic Chutney is a hot and spicy chutney which is made majorly with a combination of red chillies and garlic. The unique combination of dry red chilies and garlic intensifies everyone's taste buds. This lip-smacking chutney will surely take you to cloud 9. If you are not much fond of spicy food then you can even make the chutney moderate spicy by reducing the number of dry chilies used in the chutney. This amazing recipe can be prepared without much effort from your side. You can serve the chutney with snacks or even the main course of your choice. his fiery hot chutney can also be used as a spread for sandwiches and chaats. One good thing about this chutney is that you can store it in an air-tight container and serve on occasions like pot luck, kitty parties and game night. So grab your aprons and try out this mouth-watering recipe.
Provided by TNN
Categories Appetizers
Time 50m
Yield 2
Number Of Ingredients 7
Steps:
- To prepare this recipe, finely crush the mustard seeds with the help of a hand mortar. Next, soak the red chillies in water for 20 minutes.
- After 20 minutes, drain out the water and keep them aside. Take a blender and add tamarind paste, salt, red chillies, garlic, mustard seeds and vegetable oil. Blend all the ingredients to get a smooth paste.
- Take a bowl and transfer the Chilli Garlic Chutney to it. Serve hot or cold with any snack of your choice.
Nutrition Facts : ServingSize 1 bowl, Calories 100 cal
GARLIC CHUTNEY (RED CHUTNEY)
Hot, spicy and tangy condiment made with red chilies, garlic and spices. It is best served with snacks & chaats.
Provided by Swasthi
Categories Side
Time 10m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 96 kcal, Carbohydrate 16 g, Protein 3 g, Fat 3 g, SaturatedFat 1 g, Sodium 111 mg, Fiber 2 g, Sugar 10 g, ServingSize 1 serving
RED CHILLI CHUTNEY RECIPE
Red Chilli Chutney, a hot and spicy yet delicious chutney prepared from dry red chillies is a must have condiment to enhances the taste and flavor of many Indian snack items. This chutney recipe uses dry red chillies and combines its hotness with garlic to take its flavor profile to the next level. Not only that, the paste of chilli, ginger, garlic and spices is sautéed in oil to give it a tempting taste and texture which is not possible otherwise.
Provided by Foram
Yield 4 servings
Number Of Ingredients 7
Steps:
- Deseed and soak dry red chillies in water for 20 minutes and drain them.
- Take drained red chillies, ginger, garlic, cumin-coriander powder and salt in a small chutney jar of a food processor or grinder. Grind them with 1 tablespoon water until smooth paste.
- Heat 2 tablespoons oil in a medium size pan and add prepared paste.
- Sauté it for 2-3 minutes over low flame. Turn off the flame and let it cool at room temperature and mix lemon juice.
- Transfer red chilli garlic chutney to serving bowl. Use it to make delicious chaats like bhel puri, sev puri or pav bhaji, etc. and give it a spicy touch.
CHILLI CHUTNEY
A spicy chutney that goes well with meat and vegetables and also makes a good dip for tortillas.
Provided by swissseasider
Time 40m
Yield Serves 6
Number Of Ingredients 0
Steps:
- heat oil in pan, tip in all ingredients except tomato puree and bring to boil.
- Simmer for 30 minutes and then add the tomato puree.
- Continue to simmer on gentle heat until chutney has thickened.
- Remove from heat and cool. Will keep for three days if refrigerated.
TOMATO AND CHILLI CHUTNEY
A remake on another recipe, this has a slight kick, for the type of person that would not buy items that contains stack loads of chilli's. Good with ham and cheese and biscuits for a carpet picnic in front of your favourite TV show.
Provided by edwardos99
Time 1h40m
Yield Makes Jars
Number Of Ingredients 9
Steps:
- Place all of your ingredients into a large, heavy-based pan and bring to a gentle simmer, stirring occasionally.
- Simmer for 1 hour.
- Using a handheld blender, blend all of the ingredients, but not so much that it becomes a puree.
- After simmering, bring to a gentle boil so that the mixture turns dark, jammy and shiny.
- Place into sterilized jars and place in the fridge for the night. Will keep for 6 weeks.
MANGO AND RED PEPPER CHUTNEY
Categories Condiment/Spread Ginger Vinegar Raisin Mango Spice Bell Pepper Jalapeño Simmer Gourmet
Yield Makes about 4 cups
Number Of Ingredients 15
Steps:
- Toss together mangoes, vinegar, brown sugar, raisins, and 1 teaspoon salt.
- Mince and mash ginger, jalapeño, and garlic to a paste with remaining 3/4 teaspoon salt using a large heavy knife, then stir in cumin, coriander, and turmeric.
- Heat oil in a 4-quart heavy pot over moderately high heat until hot but not smoking, then sauté onion and bell pepper, stirring occasionally, until golden, 8 to 10 minutes. Add garlic paste and cinnamon stick, then reduce heat to moderate and cook, stirring, 1 minute. Stir in mango mixture and simmer, covered, stirring occasionally, until mangoes are tender, about 30 minutes. Discard cinnamon stick and cool chutney, uncovered, about 45 minutes.
GREEN CHUTNEY
Chutney is excellent served as a condiment with any number of dishes, it adds a flavor that can't be beat.
Provided by Rani
Categories Side Dish Sauces and Condiments Recipes Chutney Recipes
Time 15m
Yield 4
Number Of Ingredients 7
Steps:
- Blend the following in a food processor until smooth: cilantro, garlic, ginger, green chili, peanuts, salt to taste, and lemon juice. Add a few drops of water if the mixture is too dry.
Nutrition Facts : Calories 25.2 calories, Carbohydrate 3.2 g, Fat 1.2 g, Fiber 0.8 g, Protein 1.2 g, SaturatedFat 0.2 g, Sodium 7.7 mg, Sugar 1 g
REAL HOT PEPPER CHUTNEY
In twenty minutes you'll have a shiny HOT pepper chutney that's great to serve with meats,fritters,on rice, or even on omelets! From the New Basics Cookbook.
Provided by Sharon123
Categories Peppers
Time 30m
Yield 2 1/2 cups
Number Of Ingredients 9
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.
Nutrition Facts : Calories 445.7, Fat 0.5, SaturatedFat 0.1, Sodium 20.8, Carbohydrate 113.9, Fiber 3.7, Sugar 103.9, Protein 2.4
GARLICKY RED CHILI HOT SAUCE
Provided by Melissa Clark
Categories easy, quick, condiments
Time 20m
Yield 2 cups
Number Of Ingredients 5
Steps:
- Wearing rubber or latex gloves, roughly chop the chilies. Combine all ingredients in a small pot over medium-high heat. Once mixture is simmering, reduce heat to low, cover and continue to simmer until peppers are tender, 7 to 10 minutes. Do not inhale vapors; they will sting.
- Transfer mixture to a blender and purée. Pour into a medium jar and allow to cool uncovered. Cover tightly and refrigerate for three days. Keep stored in refrigerator; sauce will last for several weeks or months.
Nutrition Facts : @context http, Calories 53, UnsaturatedFat 0 grams, Carbohydrate 9 grams, Fat 0 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 244 milligrams, Sugar 5 grams
GREEN CHILE CHUTNEY
In her cookbook, "Chaat" (Clarkson Potter, 2020), the chef Maneet Chauhan refers to this bright, spicy chutney as a "workhorse staple in the Indian pantry." She uses it primarily in chaat, but also drizzles it on top of roasted vegetables, dollops it onto soups and spoons it over scrambled eggs. This chutney "makes virtually any Indian recipe taste better," she said, with its harmony of lively, complex flavors, such as chaat masala and asafetida. Like a lot of chutneys, it also includes toasted dal, which brings nuttiness and a little texture. -Priya Krishna
Provided by Maneet Chauhan
Categories condiments, dips and spreads
Time 10m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat a small cast-iron skillet over high until nearly smoking. Add the dal and toast, swirling the pan the entire time, until it takes on a light golden-brown color, 2 to 3 minutes. Immediately transfer the dal to a bowl or plate to prevent it from overtoasting.
- In a food processor, combine the toasted dal and the rest of the ingredients and blend until quite smooth. (It will still be a little chunky.) Blend in water, 1 tablespoon at a time, to achieve a thick consistency that holds together on a spoon and is not runny. Season with additional salt and lemon juice to taste.
- This chutney will keep refrigerated in a covered container for up to 1 week. After that, the vivid green color will begin to lose its vibrancy, though the chutney will still taste delicious for a full 2 weeks.
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