GARLIC CHUTNEY

INGREDIENTS

Garlic chutney is an universal chutney which adds proper spiciness to both the

northern and southern dishes. Garlic chutney is always hot and is made to last for

at least six months to an year.

250 gms. of Garlic pods which are of Hot variety.
50 gms. of Chilli powder
3 ladles of edible oil
3 spoons of salt (table spoons)
1 Spoon of Mustard seeds for tampering


METHOD OF PREPARATION

Mash Garlic in a wooden pound and mortar. If you don't have wooden , use metal pound.

Go on beating the Garlic till Garlic is almost 3/4 th mashed. Now add Chilli powder and salt.

Start pounding for at least fifteen minutes. You will find a very hard mass of Red Garlic

and Chilli powder. Take out the chutney in a clean bowl. Take oil in a tempering Ladle

(Karandi) and add mustard seeds. When Mustard starts to crackle, Pour the oil

on Chutney . Take out the red chutney and taste for salt. If you find salt is proper,

Take a clean glass jar and fill up the chutney. This chutney is to be used along with plain

edible oil which is used to thin down the chutney. This chutney will last for at least

one year without any problem Remember that this chutney is very hot, so always take care

to tone down the hotness with oil/ghee.

VARIATIONS You can add 30 gms. of Tamarind to make a sour Garlic chutney.

For children, reduce the hotness by adding a lot of Dry Copra (Coconut) powder and oil.

Both the variations will last long.

This chutney can be eaten with Khichadi, Upuma, Dosai, Idlies ,Dhoklas, Samosas etc.

Will you send me some to sample ...???

KOTHUMALLI CHUTNEY (CILANTRO CHUTNEY)

INGREDIENTS

1 bunch of Kothumalli /Cilantro
2 Two to three cloves of Garlic
1" piece of Ginger
2 Green chillies
1/4 spoon of Jeera powder (coarse)
2 Table spoons of Groundnuts
1/4 spoon of salt
1/2 Medium sized Lemon
1 spoon of Sugar (optional)

METHOD OF PREPARATION

Pluck out only the leaves of Kothumalli /Cilantro. It should come to at least one and half

to two cups. Make small pieces of ginger, chillies and Garlic and add to Kothumalli leaves

Now powder Jeera coarsely and also powder Groundnuts in a mixi bowl.

Once the powdering is over, add Kothumalli mix and run the mixi on churn speed only.

Take care that you DON'T MAKE A SMOOTH PASTE . At churner speed, the Chutney will

be slightly coarse , but the real taste lies in it being coarse.

Now take it out of the mixi bowl and taste for ingredients. If you feel that you need to add

anything, add now. Also please don't forget to add lime Juice at this stage. Adding sugar

is optional. With Dhoklas, Bhajjis and other savories, the sugar variety will taste beautiful.

With idlies and Dosais, the non sugared version will be fine.

Put the chutney in a Glass bowl (medium sized) and keep it covered.

It is prudent to put it in fridge till lunch/ dinner time.

Try this out and let me know the result.!!

If you don't have Groundnuts, you may use Roasted Bengal Gram (Pottu kadalai- oduchhu

kadalai). Take care to make this chutney slightly hot.

You may use 1/4 cup of Coconut grating in place of Groundnuts too.

This taste will be very different.