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This Red Chutney gives a punch to the flavor of any Indian Chaat.
Ingredients:
Kashmiri Dry Red Chilies – 10
Water – 1/2 cup
Garlic Cloves – 8
Thick Tamarind Extract – 1 marble sized portion
Salt – 1 teaspoon
Method:
- 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.
- Blend soaked red chilies along with water used for boiling, garlic cloves, thick tamarind extract and salt into smooth puree.
- Store in air tight container, refrigerated for 4-5 days.
- Adjust the consistency of the chutney with a little water while using in chaats.
