Like most healthy foods, eating garlic pieces don’t come easy. Garlic chutney is an ideal way of including garlic in diet. Since childhood, garlic chutney and green chutneys have been like staple foods in our fridge.
And a weekend routine too! Every weekend mummy used (and still does) to make both chutneys for the week.
This basic and very quick chutney makes a great addition to any food menu. I also use it in gravy preparations as a substitute for chilli and garlic paste.
Chilli Garlic Chutney
Preparation Time: 10 mins | Cooking Time: 10 mins (+30 minutes to soak the chillies)
5 Garlic bulbs (~30 large garlic cloves), peeled
20-25 dried red chillies
1 small tomato, chopped
4 tsp roasted cumin powder
Salt to taste
Soak dried red chillies in water for about half an hour. Drain.
Add garlic, red chillies and tomato to a mixer and grind to a fine paste. Add a little water if required.
Add salt and cumin powder and give it another blitz in the mixer.
Taste a little and adjust the seasoning to taste.
To increase the sourness, you can also add lime juice.
Transfer in jars and serve as required.
Keeps fine for a week in refrigerator.
Food is never just food. I believe it’s story telling, it’s conversation. It brings people together and it speaks a universal language! I love to play around in my kitchen. The thrill of being able to create something new and sharing it with others is what fuels my passion for cooking. The fact that dear husband is a foodie and an honest critique helps! I blog about my adventures in the kitchen at http://www.myweekendkitchen.in/
The life of lokshahirs, Maharashtra’s fabled people’s poets, is at the centre of the National Award winning film Court. On the trail of one such Dalit bard, Sambhaji Bhagat, you come face to face with a rebel and his cause.