Thursday, 23 February 2017

Garlic Chilli Chutney Powder

Garlic Chilli Chutney Powder, its simple and spicy chutney. It goes well with South Indian breakfast items like idli and dosa. Its good to have with warm rice and ghee. Some won't like garlic in gravies and in other dishes but in this you will love roasted crushed garlic flavor. Garlic is good for our health too. Doctors advise people to eat one or two cloves of raw garlic daily in the morning to help out the purification of blood. I know there are many ways to make garlic chilli chutney, this one which I'm presenting is simple and flavorful chutney powder recipe for you all to try.

  • Coconut – 1 cup, grated
  • Dry Red Chillies  20 nos 
  • Garlic – 15 cloves 
  • Oil – 1/2 tsp 
  • Rock / Crystal Salt – to taste 

Heat a pan with oil. Add the garlic cloves and sauté for 2 minutes. Remove and keep aside. 

In the same pan add the dry chillies and roast till the color changes over low flame for 1 minute. Remove and keep separately.

To the same pan add the grated coconut and over low flame roast for 10-15 minutes. By this time you can smell the wonderful aroma of coconut. Switch of flame and keep aside to cool down.

In a mixer jar first place roasted red chillies, rock salt and powder to a coarse consistency. Now add the roasted coconut and once again run the mixer till everything is combined and you get a coarse powder.

Finally add the sautéd garlic cloves and using the pulse button, pulse for 3 or 4 times at regular intervals. 

Store this powder in a clean jar and serve with idlis or dosas or with warm rice. While serving please pour 1/2 tsp of oil for 1tsp of this powder and mix well. We can keep this chutney powder at room temperature for 15 to 20 days. If you want to keep for longer days then keep it in the refrigerator. Use dry spoon while serving.

NB: Adjust red chilli according to your spice level. Please dont add more oil while roasting ,coconut itself has oil in it. The consistency you can adjust according to your wish, but I prefer coarse. I used dry coconut Kopra for this recipe so that it stays more days. You can use normal coconut also for this recipe not a problem. Enjoy cooking..

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