Sunday 19 July 2015

Red chilli garlic dip

Fiery hot chilli garlic dip, a great side dish for your meals and perfect accompaniment to your monsoon snacks
  • 10-15 dried red chillies
  • 4 pods garlic
  • 3-4 medium sized tomatoes
  • 2 lemons
  • Salt to taste
  • 1 tbsp sugar
  • 1/4 cup water
  • 1 tsp yellow mustard seeds
  • 1 tsp fenugreek seeds
  • 2 tbsp Prep time: 30- 45 minutes
Cooking time: 10 minutes
Kitchen equipments required: grinder, a wok, mixing spoon, a knife
Difficulty level: Easy


  • Soak red chillies in sufficient water for at least 30 minutes.(deseed the chillies if you can't tolerate the heat)
  • Peel garlic cloves and chop the tomatoes.
  • In a grinder make a smooth paste of red chillies garlic and tomatoes, use little water if required.
  • Heat oil in a wok, put fenugreek seeds and mustard seeds, when they start to crackle add garlic chilli paste along with sugar and salt.
  • Add water, cover the wok and let it cook on medium flame for 5-6 minutes or till the oil starts to float on the surface.
  • Sprinkle lemon juice and mix well.
  • Let it cool and store in a sterilized jar in refrigerator for 2 weeks.

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