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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Grind the peeled garlic with water to a fine paste.
Make a paste of spicy red chili powder and turmeric powder with water.
Heat oil in a pan, add the garlic paste, and cook until the oil separates.
Add a pinch of salt and the red chili paste to the pan.
Add water to adjust the consistency and prevent burning of spices.
Mix and cook until the oil separates and the mixture releases its moisture completely. The mixture should not be watery.
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Adjust the amount of red chili powder based on your spice preference.
Use sunflower oil for better taste and texture.
To balance the flavours of garlic and red chilli powder, add a pinch of sugar.
Can I use less garlic?
Yes, you can adjust the amount of garlic to your taste preference.
How do I know when the chutney is ready?
The chutney is ready when the oil separates and the mixture releases its moisture completely.
Can I store this chutney?
Yes, store it in an airtight container in the refrigerator for up to a week.
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