Garlic Chutney Recipe
Ingredients
| Garlic | 125 Clove (5gm), peeled | |
| 1 small ball of tamarind | ||
| 1 tsp powdered jaggery | ||
| Oil | 2 Teaspoon | |
| Salt | To Taste | |
| Mustard seeds | 1 Teaspoon | |
| Urad dal | 2 Teaspoon | |
| 1 small piece of asafoetida | ||
| Fenugreek seeds | 1/2 Teaspoon | |
| Red chillies | 10 | |
Directions
1. Heat 1 teaspoon of oil, add the mustard and when done, add the urad dal, asafoetida, fenugreek and red chillies. Fry to a dark brown colour. Remove, cool and powder roughly.
2. Heat the rest of the oil, add the garlic cloves and fry on low heat, stirring all the while until they have turned soft. Remove and cool.
3. Lightly fry the tamarind and salt, remove from kadai, and cool.
4. Mix together the jaggery, tamarind, salt and garlic cloves, and run in a mixer until done. Add the powdered masalas, and run once again until all of it is well blended. Remove and bottle.
2. Heat the rest of the oil, add the garlic cloves and fry on low heat, stirring all the while until they have turned soft. Remove and cool.
3. Lightly fry the tamarind and salt, remove from kadai, and cool.
4. Mix together the jaggery, tamarind, salt and garlic cloves, and run in a mixer until done. Add the powdered masalas, and run once again until all of it is well blended. Remove and bottle.
Chef
