Bafla Chutney

Name: Bafla Chutney
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 6 servings
Cuisine: Malwi
Ingredients: 25 cloves Garlic; 10 whole dried red chillies; 1 tsp Cumin seeds; 0.5 tsp Mustard seeds; 1 pinch asafoetida (hing); 2 tbsp oil; 1 tsp Salt; 1 tsp Lemon juice

A pungent, fiery garlic and dried red chilli chutney ground on stone, served alongside bafla and rotis across Malwa villages.

🇮🇳India· Madhya Pradesh

Prep: 10 min
Cook: 5 min
Total: 15 min
Servings: 6
Difficulty: Easy
Calories: 60 kcal

Ingredients

0 of 8 gathered

Servings

Equipment

•Stone mortar and pestle

Nutrition

Per serving, approximate

Calories: 60 kcal
fat: 4 g
carbs: 6 g
fibre: 1 g
protein: 1 g
calories: 60 kcal

Instructions

1
Soak the dried red chillies in warm water for 15 minutes to soften them.
2
Peel and roughly crush the garlic cloves.
3
Grind the garlic, soaked chillies, cumin seeds and salt into a coarse paste using a stone mortar or blender. Add a splash of water if needed.
4
Heat oil in a small pan until smoking. Add the mustard seeds and let them sizzle and pop.
5
Stir in a pinch of asafoetida. Immediately pour this hot spiced oil (tempering) over the ground chutney.
6
Mix well and add more salt if needed. Stir in lemon juice if using.
7
Leave to rest for 10 minutes before serving so the flavours blend together.

Chef's tips

Grinding on a stone slab gives a coarser, more traditional texture than a blender. Change the amount of chillies to suit your heat tolerance, though this chutney is meant to be sharp and spicy.