Tangy and Spicy GARLIC CHUTNEY

Tangy and Spicy Garlic chutney is a delicious chutney prepared by sauteing garlic cloves, onions and tomatoes in a gingely oil. It is quick and easy to prepare and pairs good with hot steamed Idly/ Dosa/ Adai or any porridge like Urad dal/Coconut milk porridge. I love to have this tangy and spicy garlic chutney with coconut milk porridge.

PREPARATION TIME : 5 minutes

COOKING TIME         : 10 minutes

INGREDIENTS: (serves 4 persons)

• Garlic cloves                                 - 12-15 cloves
• Tomato  large size                       - 1
• Onion large size                           - 1
• Green chillies                               - 2
• Kashmiri red chilli (optional)     -  2
• Curry leaves                                 - 8-10 leaves
• Chopped coconut                        - 1 spoon
• Chopped Ginger                          - 1 spoon
• Mustard seeds                             - 1/2 spoon
• Urad dal                                        - 2 spoons
• Channa dal                                   - 2 spoons
• Gingely Oil                                    -  2 spoons
• Salt

DIRECTIONS:

1. Get ready with all the ingredients.

2. Heat oil in a kadai. Add mustard seeds, urad dal and channa dal. Let them crackle and dal turns brown. (Tips: Gingely oil gives nice flavour and enhances the taste of the garlic chutney.)

3. Add chopped ginger and slitted/chopped green chillies. (Note: Slit or chop the green chillies before you add into oil, to avoid bursting.)

4. Add roughly chopped onions, garlic cloves, salt and kashmiri red chillies (optional). Saute well until onions and garlic turns soft. (Tip: Kashmiri red chilly gives nice color to the chutney.)

5. Add roughly chopped tomatoes. Saute well until tomatoes turns soft and mushy.

6.  Add the chopped coconut. Give a quick stir and switch off the flame.

7. Cool the mixture.

8. Transfer to a mixer and grind to fine paste with little water. Temper the chutney if needed.

9. Serve tangy and spicy garlic chutney with Idli/Dosa/Adai/Coconut milk porridge.

ADDITIONAL TIPS:

=> Garlic chutney tastes good with/without tempering. To temper the chutney, heat gingely oil in a pan and add mustard seeds, urad dal, hing/asafoetida powder and curry leaves. Let them crackle. Add the tempering to the chutney.

=> If you don’t have kashmiri red chillies, you can also add 1 spoon kashmiri red chilli powder while sauteing onions and garlic cloves. It gives nice color to the chutney.

=> The specified number of green chilly is sufficient for me. If you wish more or less spicy you can adjust the number of green chillies accordingly.

=> I used country tomato so skipped tamarind. You can also add little tamarind for enhancing tangy flavour.