
Garlic Chutney
Lahsun Ki Chutney
Serve this delicious garlic chutney with idli, dosa, steamed rice or as a side dish for curd rice.
Garlic Chutney comes in handy when you don't have tomato or tamarind in stock.
Garlic Chutney

Ingredients
- 5-6 Garlic (Large peeled garlic cloves)
- 2 tbsp Coconut (grated dry coconut)
- 1 tbsp Red Pepper Powder (Cayenne or deep red pepper powder)
- 1 tbsp Mustard oil (Or groundnut oil)
- 1 tbsp Cumin Powder
- 1 tbsp Coriander Powder
- 1/2 tbsp Dry Mango Powder
- 1/2 tsp Salt (Or to taste)
- 2 tbsp Ginger (peeled and crushed)
Directions
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1. Peel garlic and ginger.
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2. In a grinder or chopper, add coconut, all spices, and salt. Pulse it till all ingredients are fully mixed. Now add garlic, ginger and pulse few more times.
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3. Take the mixture out in a glass container, add oil and mix well. Garlic Coconut dry chutney is ready.
Additional Notes
Garlic Chutney preserves well in refrigerator for up to 2 weeks. Keep it in an air tight container or ziplock bag. -
4. Garlic chutney is perfect accompaniment for steamed rice. I even use it as a spread in lamb sliders. If a curry recipe calls for garlic, you can use a tablespoon of this chutney in curries. Just add less red pepper powder since chutney already has pepper in it.
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1 comment(s)
Rajshree