Garlic Chutney Recipe
Garlic Chutney Recipe: It is impossible that chutney is not included in Indian cuisine, because chutney and pickle are very important in every Indian thali, be it sweet and sour tamarind chutney or mint chutney, or tomato chutney or coriander chutney, every chutney has its own unique taste, but garlic chutney is such a chutney that its taste melts in the mouth as soon as you hear it because it is very spicy and tangy in taste and eating it in the cold season is also very beneficial. You can easily eat it with paratha. If you are not in the mood to cook vegetables, then you can make this spicy chutney made from garlic and eat it.
Garlic Chutney Recipe is full of flavour
Garlic Chutney Recipe is very easy to make and is very delicious to eat. It is prepared by adding garlic, dried red chillies and some other spices, which makes it spicy and slightly sour. Garlic is very beneficial for our health in winter and it also cures many health related diseases, hence you can also prepare it and eat it in the form of chutney.
Garlic is an essential part of the diet in many countries, like in Rajasthan and Gujarat, it is served with Bajra roti and Dal Baati. Apart from this, in Maharashtra, it is served with Bada Pav. Many people also like to eat it with Paratha. So let’s learn the easy recipe of this quick and easy garlic chutney.
Essential Ingredients for Garlic Chutney Recipe
For Garlic Chutney Recipe, you need some ingredients. Let us know about these ingredients –
- Garlic cloves 20 to 25 (peeled)
- Dry red chillies – 10 to 12 (in which Kashmiri chillies and normal chillies can be taken)
- Cumin seeds – one teaspoon
- Oil – two to three tablespoons
- Tamarind or Amchur – a small piece or one teaspoon
- Salt as per taste
Method of Garlic Chutney Recipe
- To make Garlic Chutney , soak the chilies in lukewarm water for half an hour to soften them.
- Now, put the garlic cloves, red chilies, tamarind or mango powder, cumin seeds, and salt in a mixer jar and grind them thoroughly.
- Add a little water to make a smooth paste.
- Place a pan on the stove and heat mustard oil.
- Once the oil is hot, add the ground paste.
- Cook over medium heat for a few minutes, or until the oil begins to separate.
- Cook for 10 to 12 minutes. If desired, add lemon juice.
- Finally, you can add a tadka of curry leaves and asafoetida to the mustard seeds, which will enhance the flavor.
