Easy Lasanya Garlic Chutney and Homemade Chili Oil Recipe
A combination of fresh garlic, red chili powder, and herbs make this the ultimate dipping sauce for chips or a topping on eggs.
Ingredients
- 1 large garlic bulb of cloves, peeled (about 1/4 cup)
- 1/3 cup oil (peanut or a good tasting olive oil)
- 5 strands cilantro, chopped finely
- 1 green onion, chopped finely (optional)
- 1 Thai chili pepper (optional-see notes)
- red chili powder
- salt
Directions
- Place the Thai chili pepper in a blender and pulse until you can get it to be fine as possible.
- Add the peeled garlic to a blender and pulse until the garlic has been shredded well, but not pureed. I prefer small shreds/chunks in my garlic chutney.
- Empty the garlic and thai pepper into a glass container.
- Add chopped cilantro, red chili powder, salt, oil, and green onion to the bowl.
- Mix it well and enjoy!
- This recipe can be refrigerated for weeks at a time.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 119g | |
| Calories 660 | |
| Calories from Fat 644 | 98% |
| Total Fat 72.84g | 91% |
| Saturated Fat 5.42g | 22% |
| Trans Fat 1.88g | |
| Cholesterol 0mg | 0% |
| Sodium 5mg | 0% |
| Potassium 146mg | 4% |
| Total Carbs 3.95g | 1% |
| Dietary Fiber 0.9g | 3% |
| Sugars 2.08g | 1% |
| Protein 0.88g | 1% |
