Spicy Garlic Chutney
Spicy Garlic Chutney Popular Maharashtrian Chutney. I ngredients : 1/4 cup Garlic clove pieces 1/4 cup raw peanuts 2/3 cup dry coconut powde...
https://chakali.blogspot.com/2008/03/spicy-garlic-chutney.html
Spicy Garlic Chutney
Popular Maharashtrian Chutney.
Ingredients :
1/4 cup Garlic clove pieces
1/4 cup raw peanuts
2/3 cup dry coconut powder (roasted)
salt to taste (around 1 tsp)
1 tsp Dry tamarind or dry mango powder
1/4 cup red chili powder
Method:
1) Roast peanuts and remove the peels. Grind peanuts into coarse powder.
2) If you are using whole Dry Coconut then grate the coconut. Roast grated coconut till it becomes golden brown. If you are using readymade grated coconut just roast it till the color changes to golden brown. Usually, this happens quickly, so you have to be watchful.
3) First put Garlic pieces and 1 tsp salt in a grinder and grind to fine paste. Then put roasted peanuts powder, roasted coconut, red chili powder, dry mango powder, and little salt (if needed) and grind for few seconds.
Note:
1) If dry tamarind is unavailable then you can use Dry mango powder.
2) If possible use whole dry coconut, grate at home. Fresh grated coconut enhances the taste of chutney.
Popular Maharashtrian Chutney.
Ingredients :
1/4 cup Garlic clove pieces
1/4 cup raw peanuts
2/3 cup dry coconut powder (roasted)
salt to taste (around 1 tsp)
1 tsp Dry tamarind or dry mango powder
1/4 cup red chili powder
Method:
1) Roast peanuts and remove the peels. Grind peanuts into coarse powder.
2) If you are using whole Dry Coconut then grate the coconut. Roast grated coconut till it becomes golden brown. If you are using readymade grated coconut just roast it till the color changes to golden brown. Usually, this happens quickly, so you have to be watchful.
3) First put Garlic pieces and 1 tsp salt in a grinder and grind to fine paste. Then put roasted peanuts powder, roasted coconut, red chili powder, dry mango powder, and little salt (if needed) and grind for few seconds.
Note:
1) If dry tamarind is unavailable then you can use Dry mango powder.
2) If possible use whole dry coconut, grate at home. Fresh grated coconut enhances the taste of chutney.
hallo mam
ReplyDeletenice to see my fav chatni
u r the best mam.. I enjoy seeing all my fav dishes which i love to try in my kitchn
most of them come out excellent
Pleas let me know what is dry tamrind?is it what we use in south indian dishes?
Hi Bharathi
ReplyDeleteThank you for your comment.
To make the this chutney last long, do not use tamarind pulp or wet variety tamarind which we get in Indian stores. Moisture spoils the chutney and it won't last longer.
Dried tamarind is the regular tamarind but we dry them under sunlight. This way there won't be any moisture.
If you are making in a smaller quantity, you may use the wet tamarind (store the chutney in fridge)
How long does this last in the fridge?
ReplyDeletehe fridge shivay suddha mahinabhar baher tikte..
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