This garlic chutney is so fragrant and tasty. You can have it as an accompaniment with rice, with Roti or even slather it on bread. This recipe was shared by my friend Sreeja Shenoy and this is a must try.
1/2 of a large coconut
15 cloves of garlic
7 Guntur and 7 Byadgi chillies roasted in a little oil
A tbsp of tamarind paste
One sprig of curry leaves
One tbsp Ghee/ clarified butter
Heat the ghee in a pan. Drop in the garlic and roast to a deep golden brown. Add the curry leaves, saute and drop in the grated coconut. Saute for a couple of minutes on a gentle flame. Those using chilly powder instead of roasted red chillies may add the chilly powder ( around 2 tbsps) now. Switch off and allow the mixture to cool a bit. Add tamarind and salt and grind to a fine paste without adding any water. I have added a little to facilitate grinding in the mixer jar. Remove and store in an airtight container in the fridge.
This quantity serves a family of four.
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