Made with chopped Banarsi Lal Mirch & Garlic, this chutney adds tangy, spicy, chatpata flavors to your everyday thali. Open the jar to a strong aroma, mix, and take out the chutney to relish with poori, paratha, dal-chawal, or momos. Has a strong garlic aroma, looks red & takes darker shades as the pickle matures.

Ingredients used in the Garlic Red Chilli Chutney

Include Red Chili, Garlic, Ginger, Mustard Oil, Salt, Coriander Powder, Cumin, Carom Seeds, Fenugreek, Nigella Seeds, Fennel Seeds, Asafoetida, Red Chili Powder, Black Salt, Kashmiri Lal Mirch, Yellow Mustard, Black Mustard, Lemon Juice.

RECIPE: How is the chutney prepared?

The chutney preparation’s first step is sourcing the right quality of Lal Mirch, which arrives at our kitchen factory from Banaras. We check every lal mirch to check if they meet the quality standards to make into chutney. Chilis with dark spots or over-aged are discarded.

After sorting, the chili is washed, dried in the sun, the tail removed, and chopped into small pieces. The chutney has 50% chopped red chilis, 35% peeled & chopped garlic, and 15% chopped ginger.

Alongside the red chili preparation, garlic & ginger are also peeled, cleaned, and chopped.

We prepare this chutney in small batches of 30 kgs. The 3 main ingredients are mixed together in proportion, to prepare the base of the chutney before the spices and mustard oil is mixed. Salt and Turmeric are added to the mixture of chopped lal mirch, garlic, and ginger to be left overnight for marination.

We source our mustard oil from Rajasthan and get it tested for safety and purity at accredited laboratories.

Our spices come from small farmers across Darbhanga, and Samastipur masala markets. They buy whole spices, and thereafter sort, clean, roast, and ground them in-house before pickling.

Once the spices are ready, and the pickle base with Lal Mirch, Lahsun, and Adrak has been left overnight mixed with salt + turmeric - it’s time to prepare the pickle.

The spices and mustard oil are added to the mix. And stir till everything blends together and is ready to be put out in the sun.

The pickle is prepared in Jan-Feb time and requires only 7-10 days of sunlight. Additionally, it’s stored and aged in glass martabans for 1-3 months before being shipped.

Lal Mirch Lahsun Chutney is a rare Bihari delicacy that Uma learned from her grandmother and has prepared for many decades. It’s made by combining two popular winter ingredients. In her home, this chutney is most enjoyed with poori, paratha, dal-chawal. Recently, it’s become the favorite go-to-red-chutney for momos😊

Chutneys