Spicy Garlic Chutney (Indo-Chinese Style)

Serves: 3–4 people

Ingredients:

• Garlic cloves – 10–15, finely chopped
• Green chilli – 1, finely chopped
• Red chilli flakes – ½ tsp
• Salt – to taste
• Lemon juice or vinegar – 2 tsp
• Sugar – 2 tsp
• Cornflour – ¼ tsp
• Oil – ½ tsp
• Soy sauce – ¼ tsp
• Water – ½ to 1 cup
• Fresh coriander leaves – 1 tsp (optional, for garnish)

Method:

1. Heat oil in a pan over medium heat. Add finely chopped garlic and sauté for a few seconds until fragrant (do not brown).
2. Add green chilli and red chilli flakes, and stir briefly.
3. In a bowl, combine lemon juice (or vinegar), sugar, salt, soy sauce, cornflour, and water. Mix well to form a smooth, lump-free mixture.
4. Pour the mixture into the pan and stir continuously.
5. Cook for 1–2 minutes on medium heat until the chutney thickens slightly and becomes glossy.
6. Turn off the heat and add chopped coriander leaves. Mix well.

Serving Suggestions:

• Serve with spring rolls, momos, pakoras, cutlets, and samosas.
• Use as a dip for fried rice and noodles.
• Can also be used as a spicy spread for wraps and sandwiches.
• Best served with Indo-Chinese starters and snacks.

Tips:

• Do not brown the garlic, as it will turn bitter.
• Ensure the cornflour is fully dissolved to avoid lumps.
• Adjust sugar and vinegar to balance sweetness and tanginess.
• Cook on medium heat for the best texture and shine.
• Add water gradually to control consistency.