- Submitted by Dahlia on 1st Jul 2013
(Veluthulli Chammanthi, Poondu Thokku)
Recipe For Roasted Garlic Chutney
Garlic - 1 bulb
- Dry Red Chillies - 5-6
- Tamarind - a small piece (blueberry sized)
- Salt - to taste
- Oil - 1 tbsp
Tomato - 1 or 2
- Mustard Seeds - 1/2 tsp
- Oil - 1 tbsp
Peel the garlic cloves. To peel garlic cloves easily, soak them in water for about 15 minutes before peeling.
- Heat 1 tbsp of oil in a small pan. Roast the garlic cloves in low heat for few minutes. The garlic should change into golden brown color gradually. If it browns very quickly, the garlic tastes bitter. The taste of the whole chutney will get ruined.
- Remove the garlic cloves into a plate and let it cool.
- Next roast the dry red chillies and tamarind in the same oil.
- Now you can make a smooth paste of all the above ingredients with required salt.
NOTE: The above measurement yields a small quantity of chutney. This chutney is very tasty and concentrated. If you prefer you can stop at this stage and serve a small quantity as a side dish with idli or dosas. But I usually add 1 or 2 tomatoes to increase the quantity and make the chutney a little milder. Those who are interested to try it, here you go...
- When making the paste add 1 or 2 small tomatoes along.
- Heat 1 tbsp of oil in a small pan. Splutter the mustard seeds.
- Add the ground paste. Let it cook till oil separates from the chutney. The tomatoes and the garlic will get cooked. The result is a finger licking chutney.
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