Red Chilli Chutney | Chilli Sauce | How to Make Chilli Garlic Sauce with step-by-step photos
Chilli Garlic Sauce is
a quite fiercely spicy and tangy
chutney, although red Chilli chutney a hot and spicy yet delicious chutney
prepared from dry red chillies is a must-have condiment to enhance the taste
and flavour of many Pakistani snack items. This chutney recipe uses dry red
chillies and combines its hotness with garlic to take its flavour profile to the
next level. Not
only that, the paste of chilli, garlic and spices is sautéed in oil to give it a
tempting taste and texture which is not possible otherwise.
This
is a fiery hot sauce that will leave your mouth burning but in the very best
way. Paired perfectly with samosas, rolls, pakoras,
and other iftaar favourites, this chutney will definitely leave you wanting
more! So
let’s begin
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To
prepare this chutney first take all ingredients and prepare them
Slightly
soak or boil the red chillies in ½ cup water for 3-4 minutes on a medium flame
Transfer
all chillies into the grinder jar. Then
add chutney ingredients
Blend them until a fine paste
Heat
the oil in the pan and put spices in the oil, let them crackle for 30-40 seconds
And
pour chilli paste mixture into the pan along with little water, and stir
to mix well
At
this stage adjust the salt, and let
it cook for around 10-15 minutes or till turns too thick
Remove
from the flame and allow to cool down completely, red
chilli sauce is done
Transfer
to the serving bowl or glass container
Red Chilli Chutney is
a quite fiercely spicy and tangy
chutney, Though red Chilli chutney is a hot and spicy yet delicious chutney
Ingredients:
- 100g, dry red chillies
- 1 pod, of garlic
- Salt to taste
- 1 tsp, red chilli flakes optional
- ½ cup, tamarind pulp
For Tempering:
- 1 tbsp, cumin seeds
- 100ml, olive oil
- 15-20, fresh curry leaves
How to Make Chilli Sauce Recipe?
- Transfer all chillies into the grinder jar
- Then add garlic cloves, tamarind pulp and salt
- Blend them until a fine paste
- Heat the oil in the pan and put cumin seeds, and curry leaves into the oil
- Let them crackle for 30-40 seconds
- And pour chilli paste mixture into the pan along with little water
- Stir to mix well
- At this stage adjust the salt
- Let it cook for around 10-15 minutes or till turns too thick
- Remove from the flame and allow to cool down completely
- Red chilli sauce is done
- Transfer to the serving bowl or glass container
- This chutney can be served with khichdi and any kind of fried snacks
- Note, here I added some red chilli flakes because my chillies are not much hot, but this is totally optional if you are using small dry red chillies you can skip chilli flakes
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