garlic chutney made with spices

garlic chutney

About garlic chutney

As the name suggests, garlic chutney’s main ingredient is garlic. Whole red chilies are added to give it a spicy flavor. Garlic chutney is also available in packaged form in the market, ready to use straight out of the pack. However, if you prefer making it at home, it can be prepared easily with a simple method. When talking about Rajasthan’s famous dish, Dal Baati, garlic chutney is often served as a side dish along with the dal and baati.

Which makes its taste truly delightful. Apart from Dal Baati, it can also be used as a filling for dosas and enjoyed with Indian breakfast items like pakoras, parathas, plain parathas, and idlis. One of the best things about this chutney is its storage life—it can be stored for at least 8–10 days. Traditionally, this chutney was prepared on a sil-batta (stone grinder), which required considerable time and effort. However, nowadays, it can be prepared in just a few minutes using a mixer grinder. Garlic chutney can be made easily with just two ingredients. Besides garlic chutney, there are many other chutneys you can try at home in an easy way, such as coconut chutney, tomato chutney, and amla chutney.

Subtitle

About garlic chutney

Ingredients

How to make garlic chutney

Tips

Ingredients

Garlic – 250 grams

Whole red chilies – 250 grams

Cumin seeds – 1/2 teaspoon

Ginger – 50 grams

Oil – 150 grams

Asafoetida (Hing) – 1/4 teaspoon

Yogurt – 200 grams

Salt – 1 teaspoon

Turmeric – 1/2 teaspoon

Coriander powder – 1 teaspoon

How to make garlic chutney

To make garlic chutney, first, clean the garlic thoroughly. In a grinder, add garlic, cumin seeds, whole red chilies, and ginger, and grind them into a fine paste.

Heat oil in a non-stick pan and add asafoetida (hing). Next, add the fine garlic paste prepared earlier and sauté on high heat for 2 minutes.

Reduce the heat to medium and stir the chutney continuously with a spatula for 15-20 minutes. Now, mix in the yogurt. Once the yogurt is well combined, add turmeric, salt, and coriander powder.

Cover the pan with a lid, reduce the heat to low, and let the chutney cook. After 15 minutes, check the chutney by removing the lid. Once you see the oil separating from the chutney, turn off the heat.

Your spicy garlic chutney is ready! Serve it with paratha, plain paratha, or dal bati for a delightful pairing.

Tips

Garlic chutney can easily be stored in the refrigerator for 6-7 days.

The chutney paste should be smooth for the best texture.

You can adjust the quantity of oil according to your preference.

Adding yogurt to the chutney enhances its color. Yogurt is used to add tanginess to the chutney. If you prefer more tanginess, you can also add lemon juice to the chutney.

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