This chutney is for those spice lover and garlic lover. So it fits me perfectly. It is spicy tangy and very very garlicky. I love it so much, i make a jar of it every now and then and keep it in fridge and use as needed. This has very long shelf life as well. I hope you will give this a try and let me know how it turned out for you..
Preparation Time : 5 mins
Cooking Time : 5 to 10 mins
Serves : 4 to 6
Dry Red Chillies – 12
Garlic – 15 fat cloves
Tamarind – 1 tblspn
Salt to taste
Oil – 6 tblspn (Use gingelly oil)
Mustard Seeds / Kaduku – 1 tsp
Soak dry red chillies in warm water for 10 mins.
Drain them, add it to a blender, along with garlic, tamarind, salt. Add very little water and make it into a fine puree.
Heat oil in a kadai. Add in mustard seeds and let it splatter.
Add in the chutney and cook on low heat till oil separates.
Serve with dosa, idli, kuzhipaniyaram.
You can store the leftover chutney in fridge and use upto 1 week.
|Take dry red chillies in a bowl|
|cover with warm water and soak for 5 mins|
|Now take your other ingredients|
|Take the drained chillies in a blender|
|add in peeled garlic|
|add in tamarind|
|and some salt|
|time to blend|
|first blend lightly so chillies are crushed|
|add in little water at a time and make it into a fine puree|
|set this aside for a moment|
|Heat oil in a kadai|
|splatter mustard seeds|
|add the chutney in, i washed the blender with little water and poured that in as well..|
|at a point the oil will separate from the mix|
|now you can serve|
|i served it with kuzhipaniyaram|