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Chilli Chutney
Preparation info
- Makes
150 ml
- Difficulty
Easy
Appears in
By Shamil Thakrar, Kavi Thakrar and Naved Nasir
Published 2019
A moreish, spicy, garlicky dip, this goes well with fried dishes and snacks like okra fries, samosas (lamb samosas and vegetable samosas) and prawn koliwada.
Ingredients
25 g 4 tsp 2 tsp <
Method
- Put the dried chillies into a bowl and pour on enough boiling water to cover. Leave to soak for 10 minutes.
- Meanwhile, put the coriander and cumin seeds into a dry frying pan and place over a medium heat. Let them warm up and toast for 1–2 minutes, until fragrant.
- Drain the chillies and squeeze out any remaining water (wearing gloves, or do this betwe
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