Spicy chilli garlic chutney, also called as Tikhat Lasun Chutney or Lasan ni Chutney too, just like the sweet and sour dates chutney, is a much needed dip for chaats or to be served with dhoklas. The spiciness depends on the type of red chillies used and can be adjusted as per preference.
I stock up on this chutney in the refrigerator as it has a good shelf life and comes handy with certain dishes. It gives a much needed spice and flavour to the chaats or the plain khaataa dhokla. Can be used in the preparation of many other of chilli garlic flavour or can be even had as an accompaniment with some plain vegetable and daal rice too.
Here goes the recipe for Spicy Chilli Garlic Chutney.
- 20 Dry Red Bedgi Chillies
- 10 Garlic cloves
- 1/2 tsp Cumin seeds
- Salt to taste
- To make the spicy chilli garlic chutney, soak the dry red Bedgi chillies in hot water for about an hour.
- Drain and grind together with the garlic, cumin seeds and salt to a fine paste using sufficient water.
- Store in airtight jar in the refrigerator till further use.