Shatta , Lebanese Red Chutney
by Tarla Dalal
5/5 stars 100% LIKED IT
Added to 7 cookbooks
This recipe has been viewed 5226 times
Here’s a fiery accompaniment that will warm your taste buds and shake awake your senses! The Shatta is a Lebanese chutney, made of red chillies and garlic with a tinge of lemon, which helps to balance as well as highlight the pungency of the chutney.
The Shatta goes very well with pita bread, falafel and tikkis .
You can preserve it for 7 days in the fridge and up to a month in the deep freezer. Try out other Lebanese recipes like Red Capsicum and Walnut Dip and Lebanese Garlic Sauce .
- Put the kashmiri dry chillies in a mixer and blend till coarse.
- Add the garlic and lemon juice and blend again till coarse.
- Add the chilli powder, salt and approx. 5 tbsp of water and blend till coarse.
- Store in an air-tight container and use as required.
Nutrient values (Abbrv) per tbsp
REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.
If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.
Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.