That’s what this is. This chutney might look humble, it might be ready in a jiffy but don’t underestimate it…’tis da BOMB! If you love condiments, or if you love spicy additions to your food, or if you dig garlic, try out this chutney & you’ll become a fan for life. I first made this about a year ago to serve with Ghee Dosas & it was an instant hit with the family. The spicy, garlicky, tangy flavours hit all the right spots & left us wanting more. Since we loved it so much, I decided that to call it just a chilli-garlic chutney wouldn’t be fair really, hence I christened it Bomb Chutney.
This one lasts well in the fridge, I’ve kept it for a week but i think it could have a longer shelf life (if it lasts that long, that is). You can serve this as an accompaniment to chaats, idli/dosa, ajwain paranthas, vada pav & almost any form of sandwiches or flatbreads. Remember, this is seriously spicy & isn’t for the faint hearted 😉 I still strongly suggest you try it out 😋
BOMB ChutneyCourse: Food
If you love spicy additions to your food, or if you dig garlic, try out this chutney & you’ll become a fan for life
Dried red chillies: 15
Garlic: 1 full head
Tamarind paste: 1.5tbsp
Mustard seeds: 1tsp
Salt to taste
- Soak the red chillies in hot water for 15 minutes.
- Heat oil in a small pan & add mustard seeds. Let it splutter.
- Take a mixer jar & add soaked red chillies, garlic cloves, tamarind paste, salt & mustard tadka to it.
- Add a little water & grind to a fine chutney.
- …and it’s done! Yes, it’s that simple. And oh so yum!!! Try karo.
- This is a seriously spicy chutney. If you want to reduce the heat, either use kashmiri red chillies or de-seed the chillies before soaking them.
- The mustard seeds tadka can be added at the end after grinding, too.
- The chutney can be stored in the fridge for a week.