Sweet Chilli Chutney Recipe

• 25-30 Kashmiri Red Chillies (slit and deseeded)
• 1 cup Vinegar
• 1/2 cup Sugar
• 1 tbsp Oil
• 1/2 inch piece Ginger (chopped)
• 15-20 cloves Garlic (chopped)
• Salt to taste
• 1/2 tsp Black Salt (Kala Namak)
• 1 tsp Roasted Cumin Powder

• Soak the Kashmiri red chillies in vinegar for about half an hour and then grind it into a smooth paste.
• In a pan take half a cup of water and sugar and cook till sugar melts completely.
• Add chilli paste to the sugar syrup and mix and allow it to cook in medium flame for a while.
• In another pan, heat oil and lightly sauté ginger and garlic in it.
• Add salt and black salt to the red chilli mixture and mix well.
• Now add the sautéed ginger-garlic to the mixture and mix again.
• Add crushed roasted cumin seeds and a little water and cook for some more time.
• Remove from heat and cool before storing it in sterilized bottles.