Garlic Chutney | Poondu Chutney | Vellulli Chutney
Tuesday, March 24, 2015
Garlic chutney is very simple and flavorful. This goes well with idly's, dosas and vadai. It can be stored in the refrigerator unto 2 weeks. The aroma of garlic is pungent, yet oil your hands before you peel garlic to prevent your fingers from discoloring and to prevent the garlic aroma throughout the day!
Ingredients:
10 large Garlic Cloves
7-8 Dry Red Chilis
1/4 cup Coconut (shredded)
A pinch of Tamarind
A pinch of Asafetida (hing)
Salt to taste
Temper:
2 tsp Oil
1 tsp Mustard Seeds (rye)
A few Curry Leaves
Method:
- Peel garlic and set aside.
- Dry roast the dry red chili until it turns deep red.
- Roast garlic until golden.
- Dry roast the coconut until dry and fragrant.
- In a grinder add the roasted ingredients with asafetida, tamarind and salt.
- Add a little water and grind it into smooth paste.
- Heat oil in a pan temper with mustard and curry leaves.
- Add the tempered ingredients to the paste and mix well.
- Serve it with hot idly's, dosas and vadai.
1 comments
Having idli, Dosa and Uttapam along with this Chutney will taste simply delicious.
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