Red Chilli Chutney | Chilli Sauce | How to Make Chilli Garlic Sauce with step-by-step photos
Chilli Garlic Sauce is quite a 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 their 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 that 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 a little water, and stir
to mix well.
At
this stage,e adjust the salt, and let
it cook for around 10-15 minutes or till it 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 iquite ate fiercely spicy and tangy
chutney. Red chilli chutney is a hot and spicy yet delicious chutney.
Ingredients:
- 100 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
- 10100 mllive 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 a little water
- Stir to mix well
- At this stage, adjust the salt
- Let it cook for around 10-15 minutes,s or tillit 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 very hot, but this is totally optional. If you are using small dry red chillies,s you can skip chilli flakes
* Not to t be duplicated, rewritten or published without permission.
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