Скачать или смотреть લાલ મરચાની ખાટી-મીઠી ચટણી | 6 મહિના સુધી સ્ટોર કરવાની પરફેક્ટ રીત | Red Chilli Chutney Recipe

🌶️ આ રીતે બનાવો લાલ મરચાની ચટણી, 6 મહિના સુધી જરાય બગડશે નહિ | Gujarati Chutney Recipe | Kathiyawadi Swad

Hello friends, welcome to Kathiawadi Swad! Learn how to make a delicious sweet and sour red chili chutney that you can store for up to six months. This versatile chutney is perfect with Paratha, Roti, or Bhakhri. Watch the full video for all my secret tips!

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## 📝 Ingredients (સામગ્રી)
Fresh Red Chilies (તાજા લાલ મરચાં) - 200 grams
Jaggery (દેશી ગોળ) - 1 bowl (equal to chili paste)
Oil (તેલ) - As required
Salt (મીઠું) - To taste (a bit extra for preservation)
Turmeric Powder (હળદર) - ½ tsp
Kashmiri Red Chili Powder (કાશ્મીરી લાલ મરચું) - 1 tsp (for color)
Lemon Juice (લીંબુનો રસ) - 1 large lemon
Cumin, Fenugreek, Coriander Seeds (જીરું, મેથી, ધાણા) - 1 tsp, ½ tsp, ½ tsp respectively

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## ✅ Why You'll Love This Chutney!
Stores for 6+ Months! Make it once, enjoy for half a year.
Perfect Flavor Balance: The ultimate sweet, sour & spicy (ખાટી-મીઠી અને તીખી) taste.
Simple & Versatile: Made with basic ingredients and pairs perfectly with any Indian meal.
Fail-Proof Recipe: Our tips guarantee perfect chutney every time!

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## 💡 Pro Tips for a 6-Month Shelf Life
The No-Water Rule: This is the #1 secret! Start with bone-dry chilies and never add water when grinding.
Cook Until Oil Separates: Sauté the paste on low flame until oil separates. This removes moisture and deepens the flavor.
The Jaggery Trick: After adding jaggery, cook until its moisture also evaporates completely and the chutney thickens.
Natural Preservatives: Salt and lemon juice are key! They add flavor and naturally extend the chutney's shelf life.
Cool & Store: Let the chutney cool completely before storing it in a clean, dry, airtight glass jar in the refrigerator.

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## 🍽️ Serving Suggestions (કોની સાથે પીરસશો?)
This chutney elevates any dish! Try it with:
Indian Breads: Roti, Bhakhri, Thepla, Paratha, Puri.
Main Courses: Dal Rice, Khichdi, or any vegetable curry.
Snacks & Breakfast: A perfect dip for Samosas, Pakoras, or a side with Poha.

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## 🤔 Frequently Asked Questions (FAQs)
*Q1: Why did my chutney spoil?*
A: Most likely due to moisture. Ensure chilies are completely dry and the chutney is cooked until oil separates.

*Q2: Can I use sugar instead of jaggery?*
A: Yes, sugar works too. Jaggery is recommended for its unique taste and health benefits.

*Q3: How do I know the chutney is perfectly cooked?*
A: It's ready when it leaves the sides of the pan and you see a layer of oil has separated from the mixture.

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## 🕒 YouTube Video Chapters
00:00 - Introduction (પરિચય)
00:38 - How to Select & Prepare Red Chilies (મરચાંની પસંદગી અને તૈયારી)
01:37 - Grinding the Chili Paste (મરચાની પેસ્ટ બનાવવી)
03:02 - Cooking the Chili Paste (ચટણી બનાવવાની શરૂઆત)
05:40 - Adding Jaggery & Sweetener (ગોળ ઉમેરવાની રીત)
06:20 - The Secret to Long Shelf Life (લાંબા સમય સુધી સાચવવાની ટિપ)
07:14 - Adding Final Ingredients (અંતિમ સામગ્રી)
08:07 - Final Chutney & Storage Tips (તૈયાર ચટણી અને સ્ટોરેજ ટિપ્સ)

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## 🏷️ YouTube Tags
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