Red Chilli Chutney Recipe (with Step by Step Photos)
|8-10 Whole Dry Red Chillies|
|1/2 inch Ginger, chopped|
|8 Garlic Cloves|
|1½ teaspoons Lemon Juice|
|1 tablespoon Cumin-Coriander Powder|
|2 tablespoons Oil|
|1/3 teaspoon Salt|
- 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.
- For even better taste and texture, use mortar and pestle to make this chutney. It will give a coarse texture like no other.
- Use more oil if you like to have an oily chutney. It improves the taste and texture a lot.
Response: You can store it in an airtight container in the refrigerator for around a week.
Response: It would last up to a week in the fridge. However make sure that it has been placed in the box with lid and not left open so that its aroma does not spread around to other food and chutney doesn't dry up. While reusing, you can either warm it up (only the required amount) or enjoy it cold itself.