Basics of Indian Cooking: Red Chilly Chutney for Chaats

I'm compiling a series of basic condiment recipes for chaats, sandwiches and burgers, one of them are a basic red chilly chutney used by street vendors across India. 

This red chilly chutney can be used in many snack dishes to enhance the flavor and taste. Left over chutney after using in chaats can be used as masala to prepare other dishes such as pav baji and so on...
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15 Dried Red Chillies
1 Tbsp Red Chilly Powder (Kashmiri or Paprikka )
1 Tbsp Chaat Masala
1 Tbsp Cumin
1/2 Onion (peel. wash and chop)
1/2 Inch Ginger (peel, wash and chop)
1/4 Tbsp Asafoetida
A pinch citric acid
Salt as per taste...

Wash the dried red chillies thrice and add to 1 cup hot water soak the dried red chillies ahead of time. These chillies must soak for atleast an hour before use.

Once the chillies have soaked for an hour drain and reserve the chilly water add only the chillies to a mixer jar along with cumin, onion, ginger, chaat masala, asafoetida and salt grind on low speed first.

The chillies will be coarse once you've ground on low speed gradually add the reserved chilly water to the ground chillies and grind to form a smooth paste. 

Reserve the chilly chutney in a glass bottle refrigerate until use we can store this chutney upto a week. We can also add citric acid to preserve this chutney for 2 weeks.

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