Khandeshi red chutney/nistyachi chutney Recipe

Cooking Directions

• STEP 1.Soak the red chilies in warm water for 15 minutes.
• STEP 2.Grind the soaked red chilies, garlic cloves, tamarind pulp, and salt into a smooth paste.
• STEP 3.Heat oil in a pan and add mustard seeds. Let them splutter.
• STEP 4.Add the ground chutney paste and cook for a few minutes until the raw smell disappears.
• STEP 5.Add water if needed to adjust the consistency of the chutney.
• STEP 6.Remove from heat and let it cool before storing in a jar.

Cooking Tips

• You can adjust the spiciness of the chutney by adding more or less red chilies.
• For a tangier taste, you can add more tamarind pulp.
• Store the chutney in a clean and dry jar in the refrigerator for longer shelf life.

Storage and Serving

• Khandeshi Red Chutney can be stored in an airtight container in the refrigerator for up to 2 weeks.
• Serve the chutney as a condiment with snacks like vada pav, samosa, or pakoras.
• You can also use it as a spread for sandwiches or as a dip for chips.