In Kokani Muslim cuisine the use of dry red chillies for chutneys and masala is a common practice. The chutney made with these chillies called LAAL MIRCHYACHI CHUTNEY is often an accompaniment with a rice delicacy of the cuisine called 'gudh pulao'.
So, as round up to #ChutneyDay on Sept 24 here is my second recipe.
Prep Time: 30 minutes
Cooking Time: 5 minutes
Makes: 1 cup
Equipment: Grinding Stone (preferable)/ Mixer blender
• 50 gm Dry red bedagi chillies (approx. 25-30 big pieces)
• 25 gm Garlic (approx. 10-12 small cloves)
• 7.5 gm Sea salt (½ cup tbsp)
• 500 ml Water (2 ½ cup)
• 15 ml Lemon juice (1 tbsp)
1. Destem the chillies and peel the garlic cloves.
2. Bring the water to a boil and remove from stove.
3. Soak the chillies and garlic in this water for about half an hour or until the chillies and garlic soften.
4. Drain excess water.
5. Crush the garlic roughly first on the grinding stone.
5. Add the chillies, salt now to the crushed garlic on the grinding stone.
8. Grind all to a smooth paste.
9. Sprinkle with lemon juice and serve.
So, do try out this recipe and let me know how it turned out.
HAPPY COOKING… HAPPY CHUTNEY DAY in advance to all celebrating.
- Regional Indian Food & Travel enthusiast