Garlic and Red Chilli Chutney

NOT ONLY CAN YOU ENJOY THIS AS A CHUTNEY, BUT ALSO AS A PASTE IN COOKING – ADD TO SOUPS, MARINADES AND OTHER SAUCE-BASED DISHES TO BRING THEM ALIVE. THIS IS USUALLY EATEN IN SMALL QUANTITIES, BUT IF RAW GARLIC IS TOO STRONG AND NOT TO YOUR TASTE, ROAST THE GARLIC CLOVES FIRST, THEN BLEND WITH THE REST OF THE INGREDIENTS.

MAKES 4–6 TABLESPOONS | PREPARATION TIME: 10 MINUTES

FRESH

1 garlic bulb, cloves peeled and very finely chopped or crushed

2–3 teaspoons lemon juice

SPICES

3 teaspoons chilli powder, preferably Kashmiri chilli powder

PANTRY/LARDER

3–4 tablespoons oil

½ teaspoon salt, or to taste

Place all the fresh ingredients and spices in a blender with half the oil and the salt and blitz, then add the remaining oil and continue to blend until smooth.