Spicy Hot Garlic Chutney Recipes
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
SPICY TOMATO CHUTNEY
Spicy and sweet - ginger, garlic, chili powder, and curry paste are just a few of the flavors in this tomato chutney. Best made with tomatoes fresh from the garden.
Provided by CURLING
Categories Side Dish Sauces and Condiments Recipes Chutney Recipes
Time 1h
Yield 32
Number Of Ingredients 11
Steps:
- Fill a saucepan with water, and bring to a boil. Place tomatoes in boiling water, and cook for 3 to 5 minutes, or until skins begin to crack and peel. Remove from water, cool, and peel.
- Puree tomatoes with ginger and garlic in a food processor or blender.
- Place tomato mixture, sugar, vinegar, onions, and golden raisins in a large saucepan. Season with mixed spice, chili powder, paprika, and curry paste. Simmer over medium heat until thick. Refrigerate until ready to use.
Nutrition Facts : Calories 62.9 calories, Carbohydrate 15.7 g, Fat 0.2 g, Fiber 0.9 g, Protein 0.7 g, Sodium 13.3 mg, Sugar 13.5 g
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
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