Spicy Red Chilli Chutney: Varhadi Thecha

Turn up the heat with this flavour-packed Hakka Noodles recipe, made fiery and bold with Aazol’s Spicy Red Chilli Chutney. Loaded with crunchy vegetables and tossed in a sizzling garlic-ginger base, it’s a quick and satisfying meal for noodle lovers.

Ingredients:

• 200g noodles
• Water (to boil noodles)
• Salt, to taste
• 1 tablespoon oil (for boiling noodles)
• 2 tablespoons oil (for stir-frying)
• 1 tablespoon finely chopped garlic
• 1 tablespoon finely chopped ginger
• 2 tablespoons Aazol’s Spicy Red Chilli Chutney (adjust to taste)
• 1 medium onion, sliced
• 1/2 cup shredded cabbage
• 1/2 cup julienned carrot
• 1/2 green capsicum, sliced
• 1/2 yellow capsicum, sliced
• Salt, to taste
• 1/2 teaspoon black pepper

Method:

1. Boil the Noodles:

• Bring a pot of water to a boil. Add a pinch of salt and a splash of oil.
• Add the noodles and cook as per packet instructions until al dente.
• Strain and rinse the noodles under cold water to stop further cooking.
• Gently detangle and keep aside.

2. Prepare the Stir-Fry Base:

• Heat oil in a wok or large pan.
• Add chopped garlic and ginger. Sauté until aromatic.
• Add Aazol’s Spicy Red Chilli Chutney and mix well.

3. Add Vegetables:

• Add sliced onion and sauté for a minute.
• Add shredded cabbage and julienned carrot. Stir well.
• Now add green and yellow capsicum. Mix and stir-fry on high heat for 2-3 minutes.

4. Season and Toss:

• Add salt and black pepper as per taste.
• Add the boiled noodles and toss everything together until evenly coated.

5. Serve:

• Serve hot as a main dish or enjoy as a spicy evening indulgence.

Bold, spicy and full of flavour – this Stir-Fried Vegetables gets its irresistible kick from Aazol’s Spicy Red Chilli Chutney. A perfect side or main dish, loaded with crunchy veggies and a rich, tangy sauce.

Ingredients:

• 2 tablespoons oil
• 1 tablespoon finely chopped garlic
• 1 tablespoon finely chopped ginger
• 2 green chillies, finely chopped
• 1 medium onion, sliced
• 1/2 cup mixed bell peppers (green, red, yellow), sliced
• 1/2 cup julienned carrot
• 1/2 cup sliced mushrooms
• 1/2 cup blanched broccoli florets
• Salt, to taste
• 1/2 teaspoon black pepper
• 1/2 teaspoon sugar

For the Sauce:

• 1/4 cup water
• 2 tablespoons Aazol’s Spicy Red Chilli Chutney (adjust to taste)
• 1 tablespoon soy sauce

For the Slurry:

• 1 tablespoon cornflour
• 2 tablespoons water

Method:

1. Sauté the Aromatics:

• Heat oil in a pan or wok over medium flame.
• Add chopped garlic, ginger and green chillies. Sauté until fragrant.

2. Add Vegetables:

• Add sliced onion, mixed bell peppers, carrot and mushrooms.
• Stir-fry for 3-4 minutes on high flame.
• Add blanched broccoli and toss well.
• Add salt, black pepper and sugar. Mix well.

3. Prepare the Sauce:

• In a small bowl, mix water, Aazol’s Spicy Red Chilli Chutney and soy sauce.
• Pour this mixture into the stir-fried vegetables. Mix well.

4. Add Cornflour Slurry:

• In a separate bowl, dissolve cornflour in water to make a slurry.
• Add the slurry to the pan. Stir continuously to avoid lumps.

5. Boil and Finish:

• Let the mixture come to a gentle boil and thicken.
• Adjust seasoning if needed and turn off the heat.

6. Serve:

• Serve hot as a side dish or pair with noodles or fried rice.

Fiery, flavour-packed and utterly satisfying – this Spicy Paneer Chilly gets its signature punch from Aazol’s Spicy Red Chilli Chutney. A delicious Indo-Chinese-style dish perfect as a starter or a main!

Ingredients:

• 200–250g paneer – cut into cubes
• 2 tablespoons cornflour
• Salt – to taste
• 1/2 teaspoon black pepper
• Oil – for frying
• 1 tablespoon finely chopped garlic
• 1 tablespoon finely chopped ginger
• 2 green chillies, finely chopped
• 1 medium onion – sliced
• 1/2 cup green capsicum – sliced
• 1/2 cup red bell pepper – sliced
• 1/2 cup yellow bell pepper – sliced
• Salt – to taste
• 2 tablespoons Aazol’s Spicy Red Chilli Chutney

For the Slurry:

• 1 tablespoon cornflour
• 2 tablespoons water

Method:

1. Prep the Paneer:

• In a bowl, mix paneer cubes with cornflour, salt and black pepper.
• Set aside for a few minutes.

2. Fry the Paneer:

• Heat oil in a pan.
• Fry the coated paneer cubes until golden and crisp.
• Remove and keep aside.

3. Cook the Base:

• In another pan, heat a little oil.
• Add garlic, ginger and green chillies. Sauté till aromatic.

4. Add the Vegetables:

• Add sliced onion, green capsicum, red and yellow bell peppers.
• Stir-fry for 2–3 minutes on high flame.
• Sprinkle salt as needed and mix well.

5. Add Chutney:

• Add Aazol’s Spicy Red Chilli Chutney and mix well into the vegetables.

6. Prepare and Add Slurry:

• Mix cornflour with water to make a slurry.
• Pour the slurry into the pan and stir to combine.

7. Add Paneer and Finish:

• Add fried paneer cubes to the sauce.
• Toss well so everything is coated evenly.

8. Serve:

• Serve hot as a starter or pair with fried rice or noodles.