Ingredients:
About 2 cups roasted garlic cloves (your original 2 cups may shrink a bit upon roasting, that's ok)
10 dried red Indian chiles or Mexican árbol chiles
1/2 heaping cup Indian red chile powder (no joke!)
1/2 cup cumin powder
3 tbs coriander powder
1/4 or so cup mustard oil
2-3 tbs flavorless oil like sunflower or canola
3 tbs sugar, or to taste
1.5 to 2 tbs salt, or to taste (you should have a slightly overly salted result)
1/2 cup or so fresh squeezed lime juice (may need more or less depending on how sour your limes are)
Method:
Heat mustard oil in a pan. When it smokes, toss in your dried whole red chiles. Very shortly, when they color and puff up, remove them quickly from the oil (with tongs or slotted spoon) and set them aside on a paper towel to drain. In the same hot oil, add in the roasted garlic. Turn off the flame and immediately toss in the dried red chile powder, cumin, and coriander. Stir to fry it in the oil. The flame is off so as to not burn the spice powder. Allow this to cool so that you can transfer it to a blender.
When cool, scrape this into a blender. Add in your lime juice, salt, sugar, and 2-3 tbs of flavorless oil. Blend well to a thick creamy paste, pushing down what rises to the sides of the blender. Taste for salt. It should be a bit overly salted since it is not meant to be eaten on its own but with a meal containing rice or flatbread. Adjust with a bit more salt, sugar, and lime juice if necessary. Now, stir in the fried whole chiles which you have kept aside. Pulse the blender, pushing the chiles down a few times to get them to be roughly chopped into large pieces in your chutney. The large chile chunks look pretty in the paste, and taste smokey if you happen to get one in your mouth. You may have to add a dash more of your flavorless oil to help things along in the blender.
This recipe yields about 2-2.5 cups of chutney which will keep in the fridge for 4-6 weeks.
The oil, sugar, salt, and lime juice are natural preservatives for this roasted garlic and chile chutney. Transfer into a clean, dry container with a lid, and keep in the fridge to serve this hot stuff with daily meals.
This stuff is pungent, extremely piquant, and or course lip smackingly garlicky. I highly advise against kissing anyone immediately after consumption unless your co-kisser has also eaten some of this roasted garlic chile chutney, too!
About 2 cups roasted garlic cloves (your original 2 cups may shrink a bit upon roasting, that's ok)
10 dried red Indian chiles or Mexican árbol chiles
1/2 heaping cup Indian red chile powder (no joke!)
1/2 cup cumin powder
3 tbs coriander powder
1/4 or so cup mustard oil
2-3 tbs flavorless oil like sunflower or canola
3 tbs sugar, or to taste
1.5 to 2 tbs salt, or to taste (you should have a slightly overly salted result)
1/2 cup or so fresh squeezed lime juice (may need more or less depending on how sour your limes are)
Method:
Heat mustard oil in a pan. When it smokes, toss in your dried whole red chiles. Very shortly, when they color and puff up, remove them quickly from the oil (with tongs or slotted spoon) and set them aside on a paper towel to drain. In the same hot oil, add in the roasted garlic. Turn off the flame and immediately toss in the dried red chile powder, cumin, and coriander. Stir to fry it in the oil. The flame is off so as to not burn the spice powder. Allow this to cool so that you can transfer it to a blender.
When cool, scrape this into a blender. Add in your lime juice, salt, sugar, and 2-3 tbs of flavorless oil. Blend well to a thick creamy paste, pushing down what rises to the sides of the blender. Taste for salt. It should be a bit overly salted since it is not meant to be eaten on its own but with a meal containing rice or flatbread. Adjust with a bit more salt, sugar, and lime juice if necessary. Now, stir in the fried whole chiles which you have kept aside. Pulse the blender, pushing the chiles down a few times to get them to be roughly chopped into large pieces in your chutney. The large chile chunks look pretty in the paste, and taste smokey if you happen to get one in your mouth. You may have to add a dash more of your flavorless oil to help things along in the blender.
This recipe yields about 2-2.5 cups of chutney which will keep in the fridge for 4-6 weeks.
The oil, sugar, salt, and lime juice are natural preservatives for this roasted garlic and chile chutney. Transfer into a clean, dry container with a lid, and keep in the fridge to serve this hot stuff with daily meals.
This stuff is pungent, extremely piquant, and or course lip smackingly garlicky. I highly advise against kissing anyone immediately after consumption unless your co-kisser has also eaten some of this roasted garlic chile chutney, too!
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