Garlic Chutney easy south Indian style recipes. This dish is goes well with steam rice & piece of pappad. Also perfect with idly, dosa, parathas etc., this can be also stored in refrigerate for a week, for this avoid coconut.

Ingredients:

Garlic– 1 whole (cut it into horizontal)

Tamarind – small lime size (soak into water)

Red chili powder – 1 – 2 tsp

Turmeric – 1 tsp

Jeera / cumin powder – 2 tsp

Salt to taste

Dry roast & grind into paste:

Coconut (fresh) – ¼ (chopped)

Jeera/ cumin seeds – 1 tsp

Black pepper corns – 1 – 2 tsp

Fenugreek/ methi seeds – 1 ½ tsp

Whole coriander seeds – 1 tbsp

Tempering:

Oil – 2 tbsp

Mustard seeds – 1 tsp

Cumin seeds/jeera – 1 tsp

Fennel seeds – ½ tsp

pepper corns – ½ tsp

curry leaves – 1 strand

Method:

• Dry roast all the ingredients, grind it by adding little water& make it into paste.
• Heat the oil on low flame, add garlic, fry until it turns brown color & move to corner of the pan.
• Splutter the mustard seeds, add cumin, fennel seeds, and curry leaves sauté it for a minute.
• Now add grounded paste and sauté it for 3 – 4 minutes.
• Finally add tamarind sauce, add generous amount of water, cover it with lid & cook it for 15 minutes on medium flame, once the oil float on the top switch of the flame.
• Garnish it with cilantro.
• Serve it hot and enjoy it with steamed rice, idly, dosa, etc.,

Hint:

• Ginegelly oil makes the dish more tasty then any other oil.
• Instead of coconut, add ground nut also.