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
HOT GARLIC CHUTNEY
I had way to many patty pan squash this year. This was a great way to use them. This is a hot spicy chunky relish with a hint of garlic. You will need to go to an ethnic Indian store to get the spice mix for it. One is a very red/orange Hot Garlic Chutney dry spice mix and the other is a curry powder that is very golden because it has a lot of turmeric. There are many different brands that have differing flavors. So just experiment. Should be fun. I love this with pinto beans.
Provided by Harriet1
Categories < 60 Mins
Time 50m
Yield 4 pints
Number Of Ingredients 7
Steps:
- Salt squash and let sit for 3 hours, stir several times during 3 hour wait.
- Drain and rinse squash.
- Mix vinegar, sugar and spices. Bring to a boil then add drained squash, resume boil and simmer 10-15 minute till tender. You may need to add more vinegar to cover cooked squash.
- Taste and add more curry or chutney spice if needed. Remove bay leaves.
- Put in hot pint jars and process 10 minute in water bath.
Nutrition Facts : Calories 448.9, Fat 1, SaturatedFat 0.2, Sodium 3509.8, Carbohydrate 101.4, Fiber 5.3, Sugar 94.3, Protein 5.6
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
HOT CHUTNEY
This recipe was created to accompany [Crudités and Grilled Sausages with Sweet and Hot Chutneys](/recipes/recipe_views/views/4564).
Yield Makes about 2 cups
Number Of Ingredients 8
Steps:
- Combine all ingredients except yogurt in processor and blend until very finely chopped. Mix in yogurt. Transfer to bowl. (Can be prepared 1 day ahead. Cover and refrigerate.)
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