• Prep Time 5-10 minutes
  • Cook Time 5-10 minutes
  • Serving For 4 People
  • Difficulty Easy

Recipe Description

Hot chilli garlic chutney used as topping in chaats


  • Dried red chiles, stemmed and seeded – 10 no
  • Garlic cloves – 12 no large
  • Lemon juice – 2 teaspoons
  • Tamarind pulp – 1 teaspoon
  • Sea salt – 1 teaspoon
  • Roasted cumin powder – 1 teaspoon



  1. Soak the chiles in 1½ cups water for 30 minutes. Drain using a colander.
  2. Place the chiles and garlic in a blender jar and blend with the lemon juice, tamarind pulp and ¼ cup water to a fine paste.
  3. Add sea salt, cumin powder and blend again. Transfer into air tight container and store in refrigerator.
  4. You can use it as a topping on bhel puri or any chaat.

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Harpal Sokhi


Fusion of Indian food with International Cuisine is what made Chef Harpal Singh Sokhi a sought after name within the Food industry. With a background of North India, Chef Harpal is a music lover and is fluent in English and five Indian regional languages - Hindi, Punjabi, Bengali, Oriya and Telugu.

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