This is a print preview of "Easy Lasanya Garlic Chutney and Homemade Chili Oil" recipe.

Easy Lasanya Garlic Chutney and Homemade Chili Oil Recipe
by thecurrymommy

Easy Lasanya Garlic Chutney and Homemade Chili Oil

A combination of fresh garlic, red chili powder, and herbs make this the ultimate dipping sauce for chips or a topping on eggs.

Rating: 4/5
Avg. 4/5 1 vote
Prep time: Indian
  Servings: 1

Ingredients

  • 1 large garlic bulb of cloves, peeled (about 1/4 cup)
  • 1/3 cup oil (peanut or a good tasting olive oil)
  • 5 strands cilantro, chopped finely
  • 1 green onion, chopped finely (optional)
  • 1 Thai chili pepper (optional-see notes)
  • red chili powder
  • salt

Directions

  1. Place the Thai chili pepper in a blender and pulse until you can get it to be fine as possible.
  2. Add the peeled garlic to a blender and pulse until the garlic has been shredded well, but not pureed. I prefer small shreds/chunks in my garlic chutney.
  3. Empty the garlic and thai pepper into a glass container.
  4. Add chopped cilantro, red chili powder, salt, oil, and green onion to the bowl.
  5. Mix it well and enjoy!
  6. This recipe can be refrigerated for weeks at a time.