Chili Tamarind Chutney

• Soak dried red chilies for at least 30 mins

Nutrition values are AI-estimated based on ingredients.

• 5-6 cloves garlic, peeled
• 3-4 whole long green chilies
• A handful of dried red chilies (rehydrated or soaked)
• Approximately 1 cup tamarind water
• About 1 teaspoon pink salt (Himalayan rock salt)
• Approximately 1-2 tablespoons jaggery powder

1. 1Place the peeled garlic cloves and whole green chilies in a metal sieve.
2. 2Roast the garlic and green chilies directly over a gas flame until charred and smoky.
3. 3Transfer the roasted garlic and green chilies to a large stone mortar (silbatta).
4. 4Break the green chilies into smaller pieces by hand to facilitate grinding.
5. 5Add the soaked dry red chilies to the mortar with the roasted garlic and green chilies.
6. 6Pound and grind the ingredients with a stone pestle until a coarse, vibrant red paste forms.
7. 7Pour approximately 1 cup of tamarind water generously over the chili and garlic paste.
8. 8Add about 1 teaspoon of pink salt and 1-2 tablespoons of jaggery powder to the mixture.
9. 9Gently mix and grind the ingredients with the pestle to incorporate the tamarind water, salt, and jaggery powder into a reddish-brown chutney.
10. 10Scoop and pour the finished chutney with a metal ladle.

These instructions are our analysis of the original video. Watch on YouTube →