Red chilli garlic and lemon chutney

To make red chilli garlic and lemon chutney, start by chopping 250 g of large fresh red chillies and shelling 250 g of garlic cloves. Squeeze out the juice from fresh lemons to get 250 g of lemon juice. Mix all the ingredients together with 2 teaspoons of salt, then grind them into a fine paste. Once blended, bottle the chutney in a glass container and refrigerate it for later use.

Yes, red chilli garlic and lemon chutney is completely vegan-friendly! It contains only plant-based ingredients: red chillies, garlic, lemon juice, and salt, making it a perfect condiment for those following a vegan diet.

If you can't find fresh red chillies, you can substitute them with dried red chillies or even red pepper flakes. Keep in mind that dried chillies may be spicier, so adjust the quantity according to your heat preference. You could also use jalapeños for a milder version.

To store red chilli garlic and lemon chutney, transfer it into a clean glass bottle or jar and seal it tightly. Keep it refrigerated, where it can last for up to 2-3 weeks. Always use a clean spoon to scoop out the chutney to avoid contamination.

Red chilli garlic and lemon chutney pairs wonderfully with a variety of dishes! It can enhance the flavor of grilled meats, roasted vegetables, or even be used as a spicy dip for snacks like samosas and pakoras. You can also drizzle it over rice or use it as a zesty spread in sandwiches.