How to Make Fierce Chili Chutney

Is it a chutney? A hot sauce? Difficult to say but one certainty is the delectable nature of this condiment. Wait, is it a relish?

Chop 12 cloves garlic very roughly and fry in 3 T. oil for about 4 minutes, taking care not to burn. Add 1 T. dried ginger and cook for 1 more minute, then add 25 dried red chiles. Sounds like alot, Cafe Drake knows, but trust us on this. Besides, an entire bag costs about 2 bucks so go for broke. Cook chiles in oil for another 2 minutes and then let cool slightly. Place in a blender with about 4 T. cider vinegar, a small splash of fresh lemon juice, some salt and roughly 1 T. sugar. Pulse until you have a thick paste.

Extraordinary with beans and rice, dhal of any sort, most curries and even as a marinade for devilishly hot shrimp.