Chilli, Garlic, MSG

A few years ago, we breakfasted at a Gujjar table, with a meal of chilli garlic chutney, buttermilk, bajra rotis and white butter, the combination known as chaaya-chatni. The prodigious quantities of white butter I ate that morning will never will repeated.

This chutney is a slight variation of that one, which we still fondly remember.

Ingredients:

  • Red chillies, dried, soaked in water overnight, 50 grams
  • Garlic cloves, peeled, 50 grams
  • Roasted Sesame oil, 2 tablespoons
  • MSG, finely ground, one fourth teaspoon
  • Sugar, 1 teaspoon
  • White vinegar, 3 tablespoons
  • Water in which the chillies were soaked, as needed

Method:

  • Blend the lot, adding the water as needed.
  • Use quickly or store in an airtight jar with a layer of sesame oil over it.

Notes:

  • The strength of different brands of vinegar differs. Add sparingly for sour notes per your taste.
  • MSG is optional.
  • Use for stir fries, marinades, with parathas, noodles and more.
This chutney is great with parathas, noodles, as a marinade for meats and chicken, as a masala for a vegetable stir fry and more.

Sid Khullar

Sid Khullar is the founder of Chef at Large, a blog that began in 2007. He enjoys cooking, writing, travelling and technology in addition to being a practising Freemason. Health and wellness is a particularly passionate focus. Sid prefers the company of food and animals to most humans, and can be reached at sid.khullar@chefatlarge.in.