Friday, January 11, 2008

Garlic Chutney



You will need:

  • 1 whole garlic (for roasting)
  • 3 garlic cloves
  • 2 tomatoes
  • 1 string curry leaves
  • 1 tsp tamarind paste(can increase or decrease)
  • mustard for tempering
  • ural dal for tempering
  • salt for taste
  • few curry leaves for tempering(optional)
Step 1:

Preheat the oven to 375 F. Take an aluminum foil sheet, place the garlic on it and just brush it with butter/oil . Now make it as a pouch.As shown in fig


Step 2:

Bake the garlic for 35 to 45 mins. After that let it cool for few minutes. Squeeze the garlic from skin or just take the roasted garlic by peeling the skins.

Step 3:

In the mean time just heat 1 tsp oil in a pan, add red chillies, curry leaves and tomato. Saute it for few minutes until tomatoes turn soft and well cooked. When the tomatoes turn soft just add tamarind paste to it and switch of the flame. Allow it to cool for few minutes.

Step 4:

Now grind the tomato red chilli mixture, the roasted garlic and the raw garlic pods till it become a fine paste..

Step 5:

For tempering:

Heat 4 tbsp oil in a pan add mustard seeds, ural dal one by one. After it splutters add some curry leaves and then add the ground mixture to this and saute it till the oil oozes out from the ground mixture. Stir in some salt and switch off the flame.

Enjoy with hot idli/dosa. For me it tasted better on the second day than the first day.

Note:

1. You can also do this without roasting the garlic. If so you have to use just 6 garlic cloves.
2. If you dont have oven just saute the garlic pods using 1 tsp oil till it turns brown colour.

2 comments:

Dahlia said...

hey i've never tried garlic chutney with roasted garlic. sure it must be tasting much better than raw garlic. roasted garlic is really sweet and yummy. will soon try and let you know.

Vijitha said...

Sure will be glad to hear from u.. it taste very good.. and u can refrigerate it for more than a month..