Garlic Chutney
Garlic chutney is a popular in Indian cuisine. Made from fresh garlic cloves and chili.Its texture ranges from coarse to smooth, depending on regional variations and personal preferences. Typically used as a spread or dip, garlic chutney enhances the taste of sandwiches, wraps, and snacks like dosas and vadas. It also serves as a flavorful marinade for meats and vegetables, making it a staple in many Indian kitchens.
Garlic Chutney
"Spice up your meals with our garlic chutney! Bursting with bold flavors and a hint of heat, this delicious condiment adds a punch to any dish. Perfect for sandwiches, snacks, and more, it's the ultimate taste enhancer that brings a fiery kick to your favorite foods!"
Servings 3 pax
Equipment
- 1 Spatula
- 1 Pan
Ingredients
- Cloves of garlic, peeled – 10-12 (10-12 for big clove , 15-20 for small clove)
- Dried red chilies – 10-15 (adjust according to your spice preference)
- Mustard seeds – ½ tsp
- Urad dal – ½ tsp
- Salt – as required.
- Oil – 2 tbsp
- Curry Leaves – 1 String
- Gingelly oil – 1 tbsp
Instructions
- Firstly, in a blender, add the red chilies and garlic.
- Blend well and keep it aside.
- Heat a pan or kadaai over medium heat.
- In the pan or kadaai add 2 teaspoon of gingelly oil.
- Now add mustard seeds and urad dal and allow it to pop up.
- Later add 1 string of curry leaves into the kadaai.
- Then, add the blended raw chutney.
- Sauté until oil is separated from chutney.
- Pour 1 tsp of gingelly oil over the chutney and mix well.
- Transfer the chutney to a bowl and serve with your favourite dishes like dosa, idli, or even as a spread for sandwiches.
Notes
Pictorial Guidance:
Blend well and keep it aside.
Later add 1 string of curry leaves into the kadaai.
- You can adjust the spiciness by adding more or fewer red chilies.
- If you prefer a tangier taste, you can add little amount of tamarind.
- This chutney can be stored in an airtight container in the refrigerator for up to a week.
Recent Comments