With the arrival of monsoon request for garlic chutney starts in my family. I feel there is some relation between rain and hot and spicy food combinations. I hear murmurs about garlic chutney on dining table. So, before request becomes demand, I make this spicy garlic chutney. 🙂
Whole dry red chili and tomato give this chutney bright and appealing color. Tomato gives a slight tangy taste too. If kept in refrigerator, this chutney can last for more than a month and tastes good with almost everything – be it flavorsome moong dal tikki or multi-grain parathas.
Benefits of Garlic
I would also like to add that garlic has antibiotic properties and it flushes out toxins from our body. It also boosts immunity and provid a shield of protection from common cold that’s so common in rainy season.
There are so many other health benefits of garlic, but in this post I’ll focus on the recipe only. So, coming back to my recipe now.
This is Rajasthani style garlic chutney and is different from momos garlic chutney. This version is cooked, making it suitable to last for longer time. So, here is the process and list of ingredients of this easy to make garlic chutney.
- Garlic: 2 whole bulbs
- Whole dry red chilies: 5-6
- Red tomatoes of medium size: 3
- Oil: 4 tbsp
- Cumin seeds (jeera): 1tsp
- Salt: 1tbsp
- Coriander powder: 1tbsp
- Turmeric: 1 tsp
- Soak the dry chilies in small amount of water for 30 minutes. This will make them soft and easy to grind in paste.
- Peel the garlic – this is the time-consuming task. I usually roast the garlic on iron girdle for 5 minutes on medium flame. This makes skin-peeling task quick and much easier.
- Chop tomatoes in big pieces. Drain water and take only red chilies. Bring together garlic, tomatoes and red chilies. Blend them in mixer and make smooth paste of it.
- Heat the oil in a skillet and tamper the cumin seeds in it. Now transfer the paste into skillet and add turmeric, coriander powder and salt into it. It’s very important to mention here that you don’t have to add water in this chutney. If you feel it’s dry, add small amount of oil in it.
- Cook for 10-15 minutes while stirring in between. You will notice paste leaving oil, signaling the chutney is ready and it’s time to take it off the flame.
So here is lip-smacking garlic chutney ready for you.
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