Restaurant Style Pav Bhaji Chutney

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Megha Patel

If you guys haven’t tried Pav Bhaji Chutney yet, I think you are HIGHLY missing out on one of the greatest chutney’s on this planet. This chutney was recreated based off of what they serve at Honest, and it’s HONESTLY the bomb. My mom has been making this for years, and we use it in a handful of things!

Other ways to use this chutney:

Aside from Pav Bhaji or my Pav Bhaji Burger, this chutney would taste so delicious if added into soups, sandwiches, or even with falafel! If you haven’t gotten around to trying my Habanero Falafel Sliders or Daal Vada Subs, now’s the best time 😉 Fusion food is the thing to do nowadays, so I promise you’ll make so much use out of it!

How to store this chutney:

You can store it in the fridge for up to two weeks. We make big batches of this and put it in smaller sized containers to freeze. It still tastes super fresh for months.

Adjusting flavors:

We eat very spicy food in our household, so I call for 1.5 – 2 tbsp of cayenne pepper. The cayenne pepper is not only added for flavor, but it’s added for color! If you are not a fan of the heat, I would recommend adding in as much cayenne pepper as desired, along with some paprika to get a nice deep red flavor.

Hope you guys enjoy using my Pav Bhaji Chutney in your dishes! As usual, please be sure to tag @chocolateandcheeseplease so I can see how yours turns out!

Restaurant Style Pav Bhaji Chutney

INGREDIENTS

10-12 cloves garlic
4 tbsp oil
1/2 tsp mustard seeds
1 roma tomato
1/8 tsp asafetida
1.5-2 tbsp cayenne pepper (depending on how spicy you want it)

INTRUCTIONS

Take your garlic and blend it completely into a paste.
Warm up your oil in a small pot on medium heat. Once warm, add in your mustard seeds.
When mustard seeds stop sizzling, add in your garlic and turn heat to low. Add some salt and mix well. Let this cook for 2-3 minutes.
Blend your tomato until it is mostly all liquid, and add it into the pot. Turn heat back up to medium and add in your asafetida. Stir everything well and keep mixing occasionally. You want to keep cooking this down until the chutney becomes a deep red, and the oil starts separating. This may take up to 10 minutes.
Once you see that the oil has started to separate, add in your cayenne pepper, mix well, and turn the heat off. Also taste it and add more salt if necessary. Let it cool and then add to a jar or serve!

NOTES

SHARE IT ON OTHER PLATFORMS!

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i’m megha

Welcome to my page! Over here you’ll find some of the topics i’m most passionate about Hope you find my blog as a means of making an easy weeknight dinner, planning a stress-free travel itinerary, or even styling the perfect look for an important event! Thanks for visiting!

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