Name: Chilli Chutney
Yield: Makes 150 ml
Cuisine: Indian
Ingredients: 40 g jaggery; 80 ml lime juice; 2 tsp cumin seeds; 4 tsp coriander seeds; 80 ml malt vinegar; 2 tsp fine sea salt; 35 g garlic (8–9 cloves), chopped; 80 ml olive oil; 25 g dried red chillies

Preparation info

Makes
150 ml

Difficulty
Easy

Appears in

Dishoom

By Shamil Thakrar , Kavi Thakrar and Naved Nasir

Published 2019

About

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 dried red chillies
4 tsp coriander seeds
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

Get instant online access via ckbk

Access this title via ckbk for one-off payment of the eBook price
ckbk includes hundreds of the world's best cookbooks
150,000+ recipes, with thousands more added each month
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover

Already a member?

‌

This à la carte title is available to ckbk members for a one-off payment of

‌‌

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Get instant online access via ckbk

Part of