🌶 Kashmiri Chili Garlic Chutney Recipe

Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Servings: 1 cup

📝 Ingredients:

15–20 whole Kashmiri red chillies (deseeded for mild heat)

8–10 garlic cloves

1 tablespoon oil (preferably mustard oil or vegetable oil)

1 teaspoon cumin seeds

½ teaspoon salt (adjust to taste)

1 tablespoon vinegar or lemon juice (optional, for tanginess)

Water for soaking and grinding

🧑🍳 Instructions:
Step 1: Prepare the Chillies

Rinse the Kashmiri red chillies thoroughly in water to remove any dust.

Remove the stems. If you want a milder chutney, deseed the chillies by slitting them open and removing the seeds.

Soak the chillies in hot water for 20–30 minutes to soften them.

Step 2: Prepare the Garlic

While the chillies are soaking, peel the garlic cloves and keep them aside.

Step 3: Blend the Chutney

Drain the soaked chillies and add them to a blender or food processor.

Add the garlic cloves, cumin seeds, salt, and a few tablespoons of water.

Blend to a smooth paste. Add more water if needed, little by little.

Optional: Add vinegar or lemon juice at this stage for a tangy flavor and longer shelf life.

Step 4: Cook the Chutney

Heat 1 tablespoon oil in a small pan over medium heat.

Pour the chili-garlic paste into the pan and sauté for 5–7 minutes, stirring continuously. This step enhances the flavor and helps preserve the chutney.

Step 5: Cool & Store

Once the chutney is cooked and the oil slightly separates, turn off the heat.

Let it cool completely before transferring to a clean, airtight glass jar.

Store in the refrigerator for up to 2 weeks.

🍴 Serving Suggestions:

Use it as a side dip with momos, parathas, or pakoras.

Add to marinades for an extra punch.

Mix with a bit of curd or mayo for a spicy spread.