As much as I love a universal chutney like Cilantro Chutney, I also love a good red chutney! I think it does a great job of complimenting its counterpart chutneys and of course, adds beautiful color to dishes! This “laal chutney” which translates into “red chutney” is what we use in my Mom’s Falafel, drizzled on top of my Chimichangas with Queso.
This chutney freezes quite well too and I love popping it into silicone freezer trays so I can just remove a cube at a time.
Spicy Red Chutney for Falafel
- 3 red Bell Peppers, (try to choose dark red peppers)
- 12 dried red chilis, soaked in hot water for atleast 1 hour (or upto 3 hours)
- 1.5 tsp whole cumin seeds
- 6 garlic cloves, peeled
- 3/4 tsp salt
- Drain the red chilis completely, reserving some of the soaking liquid. Set Aside
- Cut the stems off of the bell peppers and chop the peppers into large pieces and to a blender with the red chilis, garlic, cumin, and salt. Blend well, stopping to scrape down sides of the blender when necessary. If necessary, add the soaking liquid from the chilis to the blender 1-2 tbsp at a time to help things move.
- Chutney should be thick and smooth. It should taste spicy, garlicky and very strong- it's meant to be used in small amounts to add flavor and spice!
- Remove from blender, serve, or refrigerate/freeze.