Dry Garlic Chutney
by Tarla Dalal
Added to 651 cookbooks
This recipe has been viewed 303949 times
- Heat the oil in a small broad non-stick pan, add the garlic and sauté on a medium flame for 1 minute.
- Switch off the flame, add the coconut and mix well.
- Transfer the mixture into a plate and allow it to cool completely.
- Once cooled, blend in a mixer along with the chilli powder and salt till smooth.
- Store the dry garlic chutney in an air-tight container and refrigerate. Use as required.
Dry Red Garlic Chutney Video by Tarla Dalal
Dry Garlic Chutney recipe with step by step photos
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To make the Dry Garlic Chutney, first place the garlic cloves on a clean, dry surface.
Then crush the garlic cloves .This can be done by hand, pestle or by pressing down on the garlic with the side of the knife so that the skin comes off easily. Alternatively, you can pop the garlic cloves into the microwave oven and heat them for about 30 seconds.
Peel the garlic well and discard the peel.
Roughly chop the garlic and keep it aside. We need approximately ¼ cup of roughly chopped garlic to make 7 servings of the dry garlic chutney.
This is what the dried coconut or Khopra looks like. It is one of the favourite ingredients of Maharashtrian households.
Grate the dried coconut and keep aside. Use only dried coconut or “Khopra” to make the chutney as the fresh coconut will be too tender and will ruin the chutney. You can even use desiccated coconut but the flavor will not be as good.
Heat the coconut oil or oil in a small broad non-stick pan and add the garlic. See why we love coconut oil. Coconut oil is a medium chain triglycerides (MCT’s). Unlike other fats, they go directly from the gut to the liver. From here, they are then used as a source of energy or converted into ketones. As the calories in MCT’s are used straight away, they are less likely to be stored as fats in the body. MCT's have shown to improve your brain and memory function, they also give a boost to your energy levels and improve your endurance. The MCT in Coconut oil reduces the LDL cholesterol (bad cholesterol) while increasing the count of HDL cholesterol, maintaining normal blood pressure and good for diabetics.
Sauté on a medium flame for 1 minute till the rawness goes away but it should not start changing color. At this stage, if you feel so, you can even add sesame seeds and sauté for a few seconds.
Switch off the flame and add the coconut to the pan.
Mix well so that the coconut is mixed with the oil and the garlic.
Transfer the mixture into a plate and allow it to cool completely.
Once cooled, add the coconut-garlic mixture into a small blender jar. If you use a big jar for small quantities, it will not blend well.
Add the chilli powder for the spice. You can reduce or increase the chilli powder according to your preference. You can even add a little Kashmiri red chilli powder to give it a beautiful red color.
Also add the salt.
Pulse the blender a few times to get a coarse texture like dry chutney but there should not be any pieces of the garlic. Do not blend it continuously as the coconut might start to release some oil which will make the chutney sticky.
Store Dry Garlic Chutney in an air-tight container and refrigerate. The Dry Garlic Chutney will last 7 days in the fridge and 20 days in the freezer.
Sprinkle the Dry Garlic Chutney over vada pav or use as required. This chutney is super hot and tasty! I would advice you to have only a little at a time. I had about a tablespoon of this chutney and my mouth was on fire!
You can use this Dry Garlic Chutney for Mumbai Street food recipes like:
Nutrient values (Abbrv) per tbsp
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