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 Chutney

Course: Food

Servings

2

servings

Prep time

15

minutes

Cooking time

10

minutes

If you love spicy additions to your food, or if you dig garlic, try out this chutney & you’ll become a fan for life

Ingredients

• Dried red chillies: 15

• Garlic: 1 full head

• Tamarind paste: 1.5tbsp

• Mustard seeds: 1tsp

• Oil: 2tbsp

• Salt to taste

Directions

• 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.
  

Notes

• 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.