Step-by-step
1
firstly, soak 10 dried red chilli in hot water for 30 minutes. keep aside.
2
in a pan, heat 1 tbsp oil and ½ cup garlic.
3
saute on medium flame until the garlic turns golden brown.
4
now add 2 inch ginger and saute well.
5
also, add in soaked dried red chilli and cook for a minute.
6
further add 2 tbsp coriander seeds, 1 tsp cumin and ½ tsp pepper.
7
saute until the spices turn aromatic.
8
cool completely and transfer to the blender.
9
blend to smooth paste adding water as required. keep aside.
10
in a large kadai heat 3 tbsp oil and splutter 1 tsp mustard, 1 tsp cumin, pinch thing, few curry leaves.
11
add 3 clove garlic and saute until the garlic changes colour.
12
further, add in garlic chilli paste and cook well.
13
now add 1 cup curd and stir continuously.
14
keep stir until the curd is well combined with the chilli garlic paste.
15
once the curd is well combined add 1 tsp salt and mix well.
16
cover and cook for 10 minutes or until oil separates.
17
finally, dahi garlic chutney is ready to enjoy with roti or rice.
Video
Notes
- firstly, make sure to whisk the curd really well before adding, else there are chances for the curd to curdle.
- also, adjust the amount of red chilli based on the spice level you are looking for.
- additionally, a generous amount of oil acts as a preservative. so do not compromise in oil usage.
- finally, dahi garlic chutney recipe tastes great when prepared slightly spicy.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/dahi-ki-chatni-recipe-dahi-chutney/