Red Chilli Garlic Chutney (Sanjeev Kapoor’s recipe). Best with North Indian chaats / snacks & Tandoori dishes !!!
Whole dry red chillies, seeded -10
Garlic - 12 cloves
Lemon juice - 2 teaspoons
Sea salt to taste
Roasted cumin powder - 1 teaspoon
Thick tamarind paste – ½ teaspoon
Soak red chillies in one and a half cups of water for half an hour. Drain. Grind the red chillies, tamarind paste and garlic cloves with lemon juice to a fine paste. Add a little water if necessary. Add sea salt, cumin powder and mix well. Use as a topping on bhel puri or any chaat or with Tandoori dishes.