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poha red chutney recipe | red chutney for bhakri, paratha |
Tarla Dalal
10 September, 2014
Table of Content
About Poha Red Chutney
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Ingredients
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Methods
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What is poha red chutney made of?
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Making the poha red chutney
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Nutrient values
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poha red chutney recipe | red chutney for bhakri, paratha |
Red chutney, often made with a unique blend of pungent ingredients, is a fiery-looking condiment that holds a special place in Indian cuisine. This particular Poha Red Chutney recipe offers a delightful twist, where beaten rice (poha) plays a crucial role in balancing the strong flavors of red chillies, garlic, and ginger. The addition of poha not only adds volume and a pleasant texture but also cleverly mellows the chili's heat, making the chutney more palatable than its appearance might suggest.
The preparation of this Poha Red Chutney is straightforward, beginning with soaking 7 to 8 whole dry Kashmiri red chillies in hot water for at least 30 minutes. This rehydrates them and helps in softening, making them easier to blend. After soaking, the water is drained and discarded, as it may contain some of the chili's intense heat and unwanted impurities.
Next, the soaked red chillies are combined with 1 cup of washed and drained beaten rice (poha), 1 tablespoon of roughly chopped garlic, 1 teaspoon of roughly chopped ginger, and salt to taste. All these ingredients are then blended in a mixer with approximately ½ cup of water until a smooth paste is formed. The quantity of water can be adjusted slightly to achieve the desired consistency, ensuring the chutney is neither too thick nor too runny.
This versatile red chutney extends its utility beyond just being a side for regular meals. It's an excellent accompaniment for bhakri, paratha, and various kinds of rotis, naans, and kulchas, adding a vibrant kick to these staple Indian breads. Its balanced flavor profile, thanks to the poha, makes it suitable for everyday consumption without overwhelming the palate.
Beyond everyday breads, this Poha Red Chutney is also a fantastic partner for thalipeeth, a multi-grain Maharashtrian flatbread, where its bold flavors beautifully complement the savory notes of the thalipeeth. Its ability to enhance a wide range of dishes makes it a valuable and delicious addition to any Indian meal.
For convenience, the prepared Poha Red Chutney can be stored refrigerated until ready for use. Its robust flavor and unique texture, achieved by the inclusion of poha, make it a standout condiment, proving that sometimes, the most unexpected ingredients can create the most delightful culinary surprises.
Tags
Preparation Time
5 Mins
Cooking Time
None Mins
Total Time
5 Mins
Makes
1 cup
Ingredients
for poha red chutney
7 to 8 whole dry Kashmiri red chilli
1 cup beaten rice (poha) , washed and drained
1 tbsp roughly chopped garlic (lehsun)
1 tsp roughly chopped ginger (adrak)
salt to taste
Method
for poha red chutney
- Soak the red chillies in enough hot water in a bowl for at least 30 minutes. Drain and discard the water. Combine all the ingredients, including the red chillies, and blend to a smooth paste in a mixer using ½ cup of water.
- Store refrigerated till use.
Red Paste recipe with step by step photos
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See below image of list of ingredients for Red Paste.
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To make poha red chutney recipe | red chutney for bhakri, paratha. Take 7 to 8 whole dry Kashmiri red chilli in a bowl.
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Add hot water that is enough to soak them.
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Cover with a lid and soak for at least 30 minutes.
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After 30 minutes, you can see the chillies have softened a bit.
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Drain the red chillies using a strainer. Do not discard the water.
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Take 1 cup beaten rice (poha) in a bowl.
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Clean and wash the beaten rice (poha).
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Drain them with the help of a strainer.
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Transfer the washed and drained beaten rice (poha) into a mixer jar.
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Add soaked and drained Kashmiri red chilli.
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Add 1 tbsp roughly chopped garlic (lehsun).
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Add 1 tsp roughly chopped ginger (adrak).
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Add salt to taste.
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Add ½ cup of water for blending.
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Blend to a smooth paste.
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The poha red chutney recipe | red chutney for bhakri, paratha is ready. Use as required.
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poha red chutney recipe | red chutney for bhakri, paratha | Store refrigerated till use.
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Nutrient values (Abbrv)per plate
| Energy | 15 cal |
| Protein | 0.3 g |
| Carbohydrates | 3.3 g |
| Fiber | 0 g |
| Fat | 0.1 g |
| Cholesterol | 0 mg |
| Sodium | 0.5 mg |
Click here to view Calories for Red Paste
The Nutrient info is complete
shreya_the foodie
June 25, 2021, 6:23 a.m.
MLLE_N
June 4, 2021, 2:51 p.m.
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