Kashi Delights: Garlic Red Chutney

# of servings: Multiple	Soak Time: 10 mins
Preparation Time: 1 min	Cook Time: 5 mins

Quick to make and with a good shelf-life, this chutney enhances the taste of masala dosas, idlis, or sandwiches.

Destalk the red chilies and add water to it
Bring it boil and let it boil on low flame for 5-7 minutes (until chilies become soft and plump)
Let it cool down to room temperature
Add this to a blender along with garlic, jaggery, tamarind paste, and salt
Make a smooth paste and pour it out into a bowl
Heat a tsp of oil and splutter mustard seeds in it
Pour it over the ground chutney and mix well
Spread it on the inner side of masala dosa, just before placing the potato masala
This chutney works very well for sandwiches too
This can be stored in the fridge for over a couple of weeks

If the taste of raw garlic is not preferred, it can be added to the water along with the red chilies and cooked to make it milder
Kashmiri red chilies and spicy red chilies can be used in half and half ratio. Kashmiri chilies add color but aren't very spicy
Cooking the red chilies not only makes them softer, but it makes them plumper too. This is what gives body, binding, and texture to the chutney

Kashi Delights