Chili Garlic Chutney
A pungent Kathiawadi condiment
Why This Recipe Works
This pungent Kathiawadi staple is designed to be used sparingly, offering a concentrated punch of heat and aromatics to vegetable dishes and street snacks. Using a stone or ceramic mortar and pestle is the best way to achieve a smooth paste without the flavors lingering in your equipment.
Instructions
Combine the garlic and salt in a mortar. Mash until the garlic breaks down into a smooth, thick paste, about 5 minutes—the grit from the salt provides the friction needed to emulsify the cloves.
Add the mild red chili and the ground red chili. Mash thoroughly until the spices are fully incorporated and the paste is a uniform, vibrant red.
Stir in water one teaspoon at a time until the chutney reaches your desired consistency. Serve in very small amounts as a potent accent to snacks or vegetable dishes.
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate for up to 1 week.
What substitutions can I make?
- ground mild red chili: paprika
