Make this pungent sauce of garlic-red chili, taste will be so wonderful that people will forget to eat vegetables:

Garlic red chili chutney recipe: It often happens that we do not like home -made vegetables or do not feel like eating them many times. Then it happens that if something good and spicy are found then it is fun. Then you make garlic and red chili sauce at home. This sauce is so special that no one can forget the taste after tasting it. This chutney has a magnificent combo of taste, pungency and sourness. Eating it with roti, paratha or rice gives a new taste every time. The special thing is that the easier it is to make this chutney, it is also easy to store and keep it for a long time. Let’s know the simple and desi recipe for making garlic red chili sauce.

Ingredients to make garlic red chili sauce

• Dry red chili – about 30 to 40
• Garlic buds – 70 to 80 grams
• Mustard Oil – Half a cup
• Cumin – 1 tbsp
• Salt – as per taste
• Amchur powder – 2 teaspoons

Phased method

1. Soaking red chili

First of all, soak dry red chili in water for 3 to 4 hours. If you have less time, you can also use lukewarm water. When the chillies become soft, remove the water as it can make the sauce bitter.

2. Garlic and Chili Paste

Now grind the soaked red chili with garlic buds and grind them finely. Keep in mind that do not grind the chili very finely.

3. Oil and Masala Sunday

Now put mustard oil in a pan and heat it well. When light smoke starts to rise with oil, add cumin seeds and when cumin seeds become light golden brown, add garlic and chili paste to it.

4. Cook the sauce.

Cook this paste while stirring on low heat. Keep in mind that it should not be installed. The chutney will slowly start releasing oil. At the same time, add salt and mango powder to it. Amchur will give it a mild sourness, which will increase its taste even more.

5. When the oil is separated, the sauce is ready.

When the sauce thickens and the oil starts floating up, turn off the heat. Your special garlic red chili chutney is ready.

Characteristic of this sauce

• It can also be eaten with roti, paratha or rice.
• When there are no vegetables in the house, this chutney works as a whole food.
• Its pungency works to increase appetite and doubles the taste of food.

Storage tips

After the chutney is cold, fill it in an airtight jar. If you keep it in the fridge, it can easily last for 15 to 20 days. Whenever you feel like you, take it out of the jar and enjoy it with food.

Additional suggestions

• If you want, you can also add light roasted coriander powder to the chutney.
• If you like more sour taste, you can use lemon juice in place of Amchur.
• If you want, you can also use refined oil instead of mustard oil, but the real taste comes from mustard oil.