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GarlicChutney33
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Garlic Chutney Recipe

Garlic Chutney is a side dish made with red chillies and garlic as main ingredients. Garlic Chutney Recipe with step by step pictures and video.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Servings3 people
AuthorSharmilee J

Ingredients

  • 20 big garlic cloves
  • 10 kashmiri red chillies
  • 1 teaspoon tamarind
  • ½ teaspoon jaggery
  • 1 tablespoon gingelly oil
  • salt to taste

To temper

  • 1 tablespoon gingelly oil
  • 1 teaspoon mustard seeds
  • few curry leaves

Instructions

Preparing red chilies

  • Boil 1 cup water first.
  • Add 10 kashmiri red chilies to it.
  • Let it soak for 10-15 minutes.
  • Cool down completely then drain the red chilies alone.
  • Reserve this soaked water. Set aside.

Grinding chili garlic paste

  • To a mixer jar : add drained red chilies,20 pieces garlic and 1 teaspoon tamarind.
  • Add little of the reserved soaked water.
  • Grind it to a slightly fine paste.

Cooking chili garlic paste

  • To a small kadai heat ½ tablespoon gingelly oil add chilli garlic paste.
  • Rinse the mixer jar with ¼ cup water.
  • Add it.
  • Mix it well.
  • When it starts to boil cook partially covered as it might splutter a lot.
  • Open give a quick mix then cook covered partially. Repeat this for until raw smell of garlic leaves. It may take 10 minutes. The chutney starts to thicken too.
  • Add required salt and jaggery.
  • Give a quick mix add ½ tablespoon gingelly oil.
  • Give a quick mix and cook for 2 more minutes.

Prepare the tempering

  • Heat gingelly oil in tadka pan add 1 teaspoon mustard seeds and few curry leaves let it splutter.
  • Add tempering to chutney.
  • Give a quick mix. Switch off.
  • Garlic Chutney is ready!

Video

Notes

  • This chutney is not spicy as it looks. The bright red color is because of kashmiri red chilies. You can trust as my 6 year old who runs miles away to spicy food loves this chutney as a spread for dosa.
  • Using kashmiri red chilies not only gives bright red color also reduces spice level.
  • You can use smaller variety of garlic too called as malai poondu in that case use 15 nos garlic. Mine was quite big so I used 10.
  • You can replace kashmiri chilies with 5 regular chilies and 5 kashmiri chilies too.
  • Instead of jaggery you can add cane sugar too.
  • Instead of tamarind you can add tamarind paste also in that case add it a while boiling.
  • Though adding jaggery is optional it gives a nice tangy taste so don't miss it.
Nutrition Facts
Garlic Chutney Recipe
Amount Per Serving (25 g)
Calories 109 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 1g6%
Trans Fat 0.04g
Polyunsaturated Fat 3g
Monounsaturated Fat 6g
Sodium 28mg1%
Potassium 55mg2%
Carbohydrates 5g2%
Fiber 1g4%
Sugar 2g2%
Protein 1g2%
Vitamin A 285IU6%
Vitamin C 140mg170%
Calcium 44mg4%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.
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