Spicy garlic chutney is meant to knock your socks off. I used Anaheim peppers which are mildly hot; you can decide on the level of spiciness by using hotter peppers such as Serrano peppers. If you're really masochistic, habanero or scotch bonnets would work as well. On the other hand, if you're like me and can't handle spicy food, you could use green bell peppers instead.
This Indian chutney is a great condiment for subtly flavored dishes such as fish en papillote, meat, Indian potato cutlets, basmati rice and dahl or even a piece of toast. It's also very healthy for you due to the large quantity of fresh garlic. We make this chutney very often, as it stores well in the refrigerator. The only no-no would be to serve it during a romantic dinner !!
Servings: 1 pint
1 Anaheim pepper
2 jalapeño peppers
12 cloves garlic, peeled and coarsely chopped
2/3 cup canola oil (or any neutral oil)
1 red onion, sliced
3/4 teaspoon salt
Stem, seed and finely chopped one of the jalapeño peppers (or more if you like it spicier) and green Anaheim pepper. Note: remember not to rub your eyes after touching chile pepper seeds.
In a blender, combine the green Anaheim pepper, jalapeño and garlic. Add about 3 tablespoons of water (or more) for a smooth flow.
Heat the canola oil in a deep non-stick pan. Add the sliced red onion. Fry over medium-high heat for about 8 minutes, stirring frequently to prevent the onion from burning, until the color is almost golden. Transfer the onions to a plate, leaving as much oil as possible in the pan.
Re-heat the oil and once it's hot, add the garlic green chile mixture. Cover the pan with a splattering screen lid. Using a silicone spatula, stir-fry the mixture and cook until the raw garlic flavor is gone. Add the reserved fried onions. Season with 3/4 teaspoon of salt. Cook until the chutney is thick. Let cool completely. Transfer to a small jar and store in the refrigerator; it will store up to 2-3 days.
It's great as a snack with a piece of naan (Indian flat bread) or with meat dishes.
Serve at room temperature.
I always try to add as little liquid as possible when blending the garlic and peppers. The water will splatter in every direction when in contact with the hot oil. To avoid splattering in the pan, cover with a splattering screen lid.
Count about one entire head of garlic for the chutney.
For other techniques using garlic, check out my recipe for roasted garlic. I always add a tablespoon to mashed potatoes. It's so good!