Red Garlic Chutney ( South Indian Chutney )
by Tarla Dalal
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There is just one thing to fear about this chutney recipe – it might end up stealing the thunder out of the main course! serve with relatively bland main course dishes such as idlis, dosas, lemon rice, etc.
- Heat the oil in a kadhai, add the garlic and red chillies and sauté on a slow flame for ½ a minute, while stirring continuously.
- Add the coconut and sauté on a medium flame for a minute, while stirring continuously. Keep aside.
- When cool, add the tamarind pulp, salt and ½ cup of water and blend in a mixer till it forms a smooth paste.
- Use as required
Nutrient values per tbsp
|Vitamin A||9.7 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.1 mg|
|Vitamin C||0.1 mg|
|Folic Acid||0.9 mcg|
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