Thursday, September 10, 2015

CHUTNEY - GARLIC CHUTNEY

CHUTNEY - GARLIC CHUTNEY 

Yet another chutney recipe added to my blog album. Spicy garlic chutney is one of the most aromatic flavor chutney in which the ingredient garlic predominate the taste of the entire side dish. A very delicious South Indian accompaniment along with idli and dosa.

CHUTNEY - GARLIC CHUTNEY

Every morning we will be struck up with the breakfast ideas.What to make for breakfast?. As breakfast is our first meal of a day, it has a great influence on our body the entire day. It can make up or break up our day. But most of us eat anything that comes in our hand and hurries to our work even though we are served with different types of breakfast. Isn't it? For me, breakfast recipes are something very hard to make. But I love to make South Indian dosa/idli which can light up your boring morning. If we have some aromatic flavorful chutney recipes to make as an accompaniment, will surely make an impeccable morning meal.
So let's see how to make a healthy breakfast side dishes which pairs best with south Indian breakfast recipes. Here is the recipe showing how to make hot aromatic flavorful garlic chutney at home.

CHUTNEY - GARLIC CHUTNEY



INGREDIENTS


Grated coconut               - half a cup
Dried red chilies            - 4 nos. can add more for a fiery chutney
Garlic                              - 5 medium cloves, cut into thin rounds
Oil                                    - 1 tsp + 3 tsp
Mustard seeds
Curry leaves
Salt


PREPARATION


CHUTNEY - GARLIC CHUTNEY

CHUTNEY - GARLIC CHUTNEY

CHUTNEY - GARLIC CHUTNEY

CHUTNEY - GARLIC CHUTNEY

CHUTNEY - GARLIC CHUTNEY

CHUTNEY - GARLIC CHUTNEY


  • Heat 1 tsp of oil in a pan and fry dried red chilies for 2 minutes over a medium flame. Keep it aside.
  • Next,  fry thin roundly sliced garlic until slightly golden. Keep it aside.
  • Once cooled, just coarse grind it and then add grated coconut to it. Make a fine paste by adding little water (only if required).  Now heat a pan with oil and splutter mustard seeds. When done add curry leaves. To this, pour the prepared coconut garlic mixture along with salt. Combine very well and turn off the flame once it is hot. Do not ever let the chutney to boil or cook. (you can also add tamarind pulp to this coconut mixture while grinding which will give a sour taste to the chutney.)
  • Enjoy with Idli, Dosa, or Thattil kutti dosa.

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