Garlic Chutney
Garlic chutney form of Hindi word chatni refers to relishes and condiments in Indian cooking, also referred to as lahsun chutney, lahsun ki chutney, lehsun chutney and bellulli chutney, is a chutney, originating from India, made from fresh garlic, dry or fresh coconut, groundnuts and green or red chili peppers. Cumin and tamarind are also sometimes used as ingredients
More commonly identified as vada pav chutney, it is also served as one of the relishes in Maharashtrian thalis. I must admit, there is no such term as Maharashtrian thali, because of the fact that Maharashtrian cuisine is an umbrella term that encompasses several distinct regional cuisines like Kolhapur cuisine, Vidharba cuisine, Marathwada cuisine.
Garlic Chutney is one chutney out of green chutney and Tamarind Chutney. All of these chutneys you can save in separate glass gar for a long time in the fridge.
This blog by gazzrecipes on Chutney .
Garlic Chutney
Ingredients
- 100 gm grams grated dry coconut
- 15 cloves of garlic
- 10 pices byadagi ed chilies (for red color (for spiciness
- 5 lavangi red chilies
- 1 Salt to taste
- 1 tbsp oil
Instructions
- Heat 2 teaspoons of oil in a pan on medium heat. then add garlic cloves and fry for 1-2 minutes until garlic turns slightly brown in color. Set aside.To the same pan, add freshly grated coconut. Cook for 2 minutes until light golden brown.
- Grind dry red chilies with salt. Now add garlic and dry coconut. Grind into a coarse chutney.
- Dry garlic-coconut chutney is ready
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