Lahsun Ki Chutney
Posted By Savita
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.
- 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)
1. Peel garlic and ginger.
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.
3. Take the mixture out in a glass container, add oil and mix well. Garlic Coconut dry chutney is ready.
Additional NotesGarlic 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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