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Garlic Chutney
A fiery spicy chutney made from garlic cloves and red chilies is a taste enhancing, must have accompaniment, for south Indian dishes like dosa, idli, medu vada, etc. In this customized Indian garlic chutney recipe, garlic, soaked red chillies and coconut are first sautéed in oil and then crushed with tamarind pulp to make delicious chutney having complex hot, sour and spicy taste.
8 Garlic Cloves (skin removed), chopped
2 Whole Dry Red Chillies, seeded and broken into pieces
1/2 cup grated Fresh Coconut
1 teaspoon Tamarind Pulp
1/4 cup Water
2 teaspoons Oil
1/3 teaspoon or to taste Salt
  1. Heat 1 teaspoon oil in a pan. When oil is hot enough, sauté chopped garlic over low flame for a minute; transfer to a plate.
  2. Heat remaining 1 teaspoon oil in same pan and sauté dry red chillies over low flame for 20-30 seconds. Transfer them to the same plate.
  3. Let sautéed garlic and dry red chillies cool for 3-4 minutes. Transfer garlic and dry red chillies to a grinder jar and grind them to a medium coarse paste.
  4. Add grated coconut, tamarind pulp, 1/4 cup water and salt.
  5. Grind them to a medium coarse paste. South Indian garlic chutney for dosa and idli is ready.
Tips and Variations:
  • You can also use 2 teaspoons red chilli powder in place of dried red chillies.
  • Dry kashmiri red chillies are added to get nice red color and to make less spicy chutney.
  • Replace tamarind pulp with 1 teaspoon lemon juice for a variation in taste.
Taste: Hot and Spicy
Serving Ideas:Even though this recipe prepares garlic chutney specifically suitable to be served with dosa and idli, it can be served as an accompaniment in traditional Indian meals.

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