Friday, April 22, 2016

Red Chutney for Chaats

Yields - 1 cup


Kashmiri Dry Red Chilies - 10
Water - 1/2 cup
Garlic Cloves - 8
Thick Tamarind Extract - 1 marble sized portion
Salt - 1 teaspoon


  1. Boil kashmiri red chilies in 1/2 cup of water. Turn off the flame when the water starts boiling. Let it cool down completely to room temperature.
  2. Blend soaked red chilies along with water used for boiling, garlic cloves, thick tamarind extract and salt into smooth puree.
  3. Store in air tight container, refrigerated for 4-5 days.
  4. Adjust the consistency of the chutney with a little water while using in chaats.


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