Ghavan with Red Chili Garlic Chutney

Ingredients

• 10 pieces Dried Kashmiri Chilies (For vibrant color and mild heat)
• 5 pieces Dried Guntur Chilies (For sharp heat, adjust to preference)
• 15 cloves Garlic Cloves (Peeled)
• 1 tsp Cumin Seeds
• 0.75 tsp Salt (Adjust to taste)
• 1 tbsp Lemon Juice (Freshly squeezed)
• 2 tbsp Water (As needed for grinding)

Instructions

1. 1

   Prepare the Chilies (35 mins)

   • Carefully remove and discard the stems from all the dried red chilies.
   • Place the de-stemmed chilies in a heatproof bowl.
   • Pour enough hot (not boiling) water over the chilies to submerge them completely.
   • Let them soak for 30 minutes. This rehydrates them, making them easier to grind into a smooth paste.
2. 2

   Grind the Chutney (3 mins)

   • Drain the soaking water from the chilies thoroughly.
   • Transfer the softened chilies to a small blender jar or a food processor.
   • Add the peeled garlic cloves, cumin seeds, salt, and fresh lemon juice to the jar.
   • Blend the mixture into a thick, coarse paste. Scrape down the sides of the jar as needed.
   • Add 1 tablespoon of water at a time, only if necessary, to help the mixture blend smoothly. Avoid adding too much water to maintain a thick consistency.
3. 3

   Store and Serve (2 mins)

   • Taste the chutney and adjust salt or lemon juice if needed.
   • Transfer the prepared chutney to a clean, dry, airtight glass jar.
   • For best flavor, let it rest for at least 30 minutes before serving. This allows the flavors to meld.
   • Serve as a fiery condiment with snacks. Store in the refrigerator for up to 2 weeks.