Lehsun / Garlic Chutney

Here is yet another Coconut based chutney flavoured with tamarind and red whole chillies for its sourness and spiciness respectively. Another ingredient that makes it mouthwatering is nothing but Garlic / Lehsun.

INGREDIENTS :

(1) 1 whole Coconut, grated

(2) 6-8 Dry Whole Red Chillies

(3) Tamarind – A small piece or if you are using Tamarind paste, use 1 teaspoon

(4) 5 cloves of Garlic

(5) Salt to taste

Grated Coconut (I grated it using a coconut grater)

METHOD :

(1) Take Grated Coconut, Dry Whole Red Chillies, Tamarind, Garlic cloves and salt in a grinding jar of a Mixer Grinder in measures as given in the ingredients list.

(2) Add 25 ml of water.

(3) Grind these ingredients until a smooth paste is formed.

(3) Grind these ingredients until a smooth paste is formed.

(4) Taste for salt and add more if required. Mix well by grinding for few seconds again.

(5) Transfer it to a serving bowl.

(6) Store it in an air tight container and refrigerate it. It can be used upto 5 days.

If you like, I must say, one must temper this chutney with Black Mustard seeds.

For tempering :

(1) Take three tablespoon of Cooking oil in a tempering ladle.

(2) Put 1 teaspoon of black Mustard seeds and let them crackle.

(3) When the Mustard seeds crackle, then add 10 – 12 Curry leaves.

(4) Immediately add 2 pinch of Asafoetida (Hing) powder.

(5) Mix well with the spoon till the Curry leaves become crisp, but do not let them burn. This will take only 4-5 seconds.

Pour this tempering mixture over the garlic chutney.

I am extremely sorry that I don’t have pictures of tempering the chutney and the chutney with tempering as I had it plain without tempering. You may however try this easy process. This chutney tastes good without tempering too.

You will love having this Chutney with South Indian dishes like Dosas, Uttapams, Idlis and Medu Vadas.

I love it with Chapatis too.

Sometimes when I am lazy to cook, I use it with Chapatis and it tastes awesome.