The Three Chutneys of Indian Cuisine are the three basic chutneys which are important for any chat. Or be it for any sides of a meal.
Whenever we talk about chat, the name of three chutneys first thing that comes to mind is Tamarind, Coriander & Chilly Garlic Chutney. A chat would be incomplete in the presence of these three. The non presence of the Three Chutneys of Indian Cuisine would be like a bride without its groom.
These three chutneys are always there in my fridge. I make a huge stock of Tamarind chutney , which can be stored about a year in fridge. As it grows old, the taste also develops further. I have done a separate post for Tamarind Chutney. You can check here . Its a huge batch, but the measurements are easily adjustable. And if you have any difficulties, you can always get in touch with me.
Let’s start with the recipe of second chutney i.e Chilly Garlic Chutney. There are two types of whole red chilly used in this recipe : Bhayadagi & Kashmiri. But if you don’t have any of these two. Then no issues. Indian cooking is all about adjustments. We call it jugad. You can use any variety of chilly and follow the same process. Same goes with oil. Usually, I use peanut oil for this recipe. But any cooking oil is also fine. The groundnut oil give a peculiar taste to this chutney, so we use it.
Huma Kalim
The Three Chutneys of Indian Cuisine are the three basic chutneys which are important for any chat. Or be it for any sides of a meal.
Save RecipeIngredients
- I - CHILLY GARLIC CHUTNEY
- 5 whole Kashmiri red chilly
- 8 Bhayadagi red chilly
- 1 cup oil
- 10-12 garlic cloves
- 1/2 tsp Salt
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- II - CORIANDER CHUTNEY
- 100 gm coriander
- 3 green chilly
- 1 tsp cumin
- 3 garlic cloves
- 1 tbsp roasted peanuts (skin removed)
- 1/2 tsp salt
- 1/2 lemon juice
- 3 tbsp water
Instructions
- I CHILLY GARLIC CHUTNEY
- Soak a mix of 5 whole Kashmiri red chilly and 8 Bhayadagi red chilly in oil for atleast 2 hours or overnight.
- Peel 10 to 12 garlic cloves.
- Remove chilies from oil.
- Add garlic, chili and 1/2 tsp salt & crush with mortar and pestle into a coarse paste or use a grinder.
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- II - CORIANDER CHUTNEY
- Add all the ingredients in grinder jar and pulse to make a paste.
- Store in an airtight glass container.
Notes
CHILLY GARLIC CHUTNEY It can be easily stored in fridge up to a month. The remaining chilly oil can be used in salads as dressing or also for cooking. -------------------------------------------------------- CORIANDER CHUTNEY Stays good about a week in refrigerator
