Friday, 10 April 2020

GARLIC CHUTNEY/பூண்டுச் சட்னி

Garlic chutney is one of the most flavourful chutneys. It becomes the all-time favourite chutney to those people who love garlic and spicy flavours. This chutney is more popular among Indian food lovers. The version is different in each state of India. This accompaniment is tasting great with many other main dishes like Dosa, Idli or uthappam and so on. A perfect blend of red chillies, tamarind, cane sugar or jaggery powder, rock salt with lots of garlic cloves, peeled and Cold-pressed Gingelly Oil contribute the fantastic flavour and taste to this accompaniment. 

Garlic is good for diabetic people.  It eases digestion. It controls blood pressure and treats cardiovascular diseases. It boosts the immune system.

Easy to make!

Garlic cloves peeled one bowl or 250 gms
Red Chillies deseeded 6-8 pcs Optional
Groundnut Oil 2 tbsps
Curry leaves 10-15 pcs
Tamarind a small piece
Chopped tomato half.
Himalayan pink rock salt 1/2 tsp
Asafoetida one pinch
Jaggery powder 1 tsp
Soaked red chilly water1/2a cup
Cold-pressed Gingelly Oil 3 tbsp
Mustard seeds 1/2 tsp
Cumin Seeds 1/2 tsp
Curry leaves 8-10 pcs


Separate the seeds from the red chillies.
Soak the deseeded red chillies in water for 10 minutes.
Saute the peeled garlic cloves until they are shrunken.
Add fresh curry leaves and saute for a while.
Add drained soaked red chillies and saute until they puffed up
Add Rock salt, Jaggery powder and tamarind.
Saute for a few seconds on medium heat.
Turn off the heat.

Set aside to cool down.
Grind to a smooth paste.

Heat the Gingelly Oil (be generous to add) on medium flame.
Add mustard seeds.
Once they start crackling, add cumin seeds.
Add curry leaves to fry. Now transfer the garlic paste until the gingelly oil combined.

Garlic chutney is ready to store and enjoy.

Cooking Time 30 minutes
Yield: 2 persons.
Shelf life: 15 days.
Use dry spoon always.


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