Chilli Chutney

 A perfect chilli chutney. Without the addition of garlic or any kind of sweetness to it. This is just the chillies in work here. So using a good quality chillie which is hot and flavourful at the same time is essential for the recipe. Again you can also add garlic to it but then the use of the chilli chutney becomes very restricted. I use it all the time for everything. For sandwiches, wraps, noodles, parathas, curries. The possibilities are endless. To use it in a curry I fry the paste in a little oil for a few seconds and then add the curry to it. It completely lifts up any dish to a whole spicier lever. If you like hot food like me then you will definitely love it. The chutney comes in a thick consistency and I add oil in the end to make it more fluid. Use as much oil as you want to give it the consistency you desire. The recipe of this chilli chutney is super easy and can be made in a jiffy whenever you like. Besides the ingredients for the chilli chutney is also restricted to a good amount of chillies so no fuss is required there too. 

Chilli Chutney

Ingredients:

1. 250gm fresh chillies
2. 1/2 cup mustard oil
3. Salt to taste

Method:

1. Grind the chillies in a blended with very minimum water until you get a fine and smooth paste.
2. Pour half of the oil in a kadai on low to medium flame.
3. Add the chilli paste to it and turn the flame to low.
4. Stir and cook until the chilli paste develops a deep reddish colour and the oil starts to leave from its edges.
5. Add salt to taste and turn the flame off.
6. Cover the kadai with a cloth to prevent any water to gather on it and let it cool down to the room temperature.
7. Transfer the cooked paste to a clean glass jar container and pour the rest of the oil on top of it.
8. Store in the fridge for unto 1 month.