This is my secret weapon for seriously fast midweek meals. My Multipurpose Chilli Garlic Sauce for anything and everything delicious. It can be stored in the fridge for weeks and packs plenty of flavour and heat.
My Swiss Army Knife aka Chilli Garlic Sauce
When you go to a restaurant and wonder how meals are ready in a jizzy and how they are packed with so much flavour,I have the answer!!
Homemade Good quality sauces packed with flavours.(I am not including the gourmet style dining)
To get this multipurpose chilli garlic sauce right I tried many many variations. From using expensive Mexican jalapenos to using tomatoes, fresh Thai chillies, variations with the amount of garlic, different kinds of vinegar and so much more.
Now, this Chilli garlic sauce is like one size fits all(almost)! And definitely, you won’t find this recipe over the internet. It’s my secret weapon to so many things delicious. And today I am sharing it with you !!
Now this sauce cannot be classified as falling into a particular cuisine on its own. The flavours are pretty general but when combined with different foods the taste shines through. You can feel the heat and immediately the taste of the dish is elevated, Next level!!
Some of the different ways to use this chutney
- Works well like a harissa paste: chutney +coriander powder+cumin powder
- Chilli garlic paste in a busy kitchen
- Chilli garlic sauce for Indo Chinese: chutney + soya sauce
- Garlic chutney for so many Indian recipes: chutney + a dash of lemon
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to @healthynidhi on Instagram. Cheers, friends!
Can be used to make dished
- Fried Rice: Rice +veggies +chilli garlic chutney +rice vinegar
- Chilli garlic noodle: Noodles +veggies +Chili garlic chutney +soya sauce
- Tempering for dals: Cooked dal +ghee +asafoetida (not gluten-free)+ cumin seeds +chili garlic chutney
Chilli garlic paste for making curries
Spread on chapatis /dosa to making it spicy
Chilli Garlic Chutney
- 50 grams Kashmiri red chilies dried and whole
- 1 cup peeled garlic
- 1 tablespoon ginger grated
- ½ cup peanut oil for shelf life
- 1 teaspoon salt
- 1 teaspoon sugar
- 2 teaspoon white vinegar
- 2 tablespoon for blending and storing
- Cut from the center of the chilies and deseed. (Wear gloves at all times.)
- Soak the chilies in warm water for 2 hours. Discard water.
- In a mixer grinder, place the chilies, garlic, and ginger.
- Blend till smooth. Add some water if needed.
- In a warm skillet add the oil. Add the blended chili garlic paste.
- Stir continuously at medium heat.
- Once the oil leaves the side around after 15 minutes add salt and sugar.
- Stir once again and keep aside. Cool
- Add vinegar and the mixture is cool further.
- Store in sterilized jars or bottles.
- Makes around 1 ½ cup.
- Store in the refrigerator for 2-3 week
- Deseeding the chillies is important as this makes the paste smooth and the seeds are difficult to digest.
- Vinegar and oil help the chutney to stay so don’t skimp on these.
- The quality of chillies may vary so choose the number of chillies as per taste.I choose Kashmiri chillies which are less spicy and give a rich red colour to the chutney. They are not as smooth looking as the other varieties.
- This chutney is very versatile so use it as a base or topping in different cuisine to spice things up.
- Sterilizing the jars for storage is important.
- Store in the refrigerator and top with extra olive oil for more shelf life.