Garlic Chutney Recipe

Time and servings

Prep time	5 min
Cook time	25 min
Total time	30 min
Serves	1 box

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Ingredients

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for tempering:

• ¼ cup ghee / clarified butter
• 1 tsp mustard
• 1 tsp urad dal
• pinch hing / asafoetida
• ¾ cup (90 grams) garlic (chopped)

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for masala paste:

• ¼ cup coconut (grated)
• 1½ tsp mustard
• 1 tomato (chopped)
• 4 dried red chilli

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other ingredients:

• 1 cup tamarind extract
• ¼ tsp turmeric
• ¾ tsp salt
• ½ tsp jaggery

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Instructions

1. firstly, in a pan heat ¼ cup ghee, splutter 1 tsp mustard, 1 tsp urad dal and pinch hing.
2. add ¾ cup garlic and saute on low flame.
3. saute until the garlic turns golden brown. keep aside.
4. to prepare masala paste, in a blender take ¼ cup coconut, 1½ tsp mustard, 1 tomato and 4 dried red chilli.
5. blend to smooth paste adding water if required. keep aside.
6. in a large kadai take 1 cup tamarind extract, ¼ tsp turmeric, ¾ tsp salt and ½ tsp jaggery.
7. mix well and boil for 5 minutes or until raw flavour disappears.
8. add in the prepared masala paste and give a good mix.
9. also, add in fried garlic and mix well.
10. simmer for 7 minutes or until oil separates.
11. finally, enjoy garlic chutney with hot steamed rice.

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Step-by-step

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Village style burnt chilli garlic chutney recipe | burnt lehsun ki chatni

1. firstly, place 3 pods of garlic on the burner and burn on medium flame.
2. flip over and burn on all the sides.
3. make sure the garlic clove has softened from inside indicating it is well cooked.
4. cool completely, and peel the skin of garlic. keep aside.
5. to prepare masala paste in a large pan heat 2 tbsp oil.
6. add 2 tbsp chana dal, 2 tbsp urad dal, 1 tsp coriander seeds, and 1 tsp cumin seeds.
7. roast until the dal turns golden brown.
8. now add 15 soaked red chilli and saute for 1 minute.
9. cool completely, and transfer the mixture to a mixer jar.
10. add in roasted garlic.

11. grind to smooth paste adding water as required. keep aside.

12. in a pan heat ¼ cup oil, add 1 tsp mustard, 1 tsp urad dal, pinch hing, and few curry leaves. splutter the tempering.

13. now add prepared chilli garlic paste and mix well.

14. cook on medium flame until the oil separates from the sides.

15. further, add ¾ tsp salt, 2 tbsp vinegar and mix well.

16. finally, burnt garlic chutney is ready to enjoy with rice, dosa or idli.

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Video

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Notes

• firstly, ghee can be replaced with oil to reduce calories.
• also, make sure to cook until oil is released to increase shelf life.
• additionally, adding coconut masala paste will enhance the flavour.
• finally, garlic chutney recipe tastes great when served with rice.