Red Garlic Chutney ( Idlis and Dosas )
by Tarla Dalal
Added to 796 cookbooks
This recipe has been viewed 84980 times
Although red in colour, the red garlic chutney is not fiery. The use of coconut moderates the spiciness of this chutney, making it suitable for all. The use of tamarind pulp is very important to balance the taste of coconut and garlic, and ensure that you add the suggested quantity.
- Heat the oil in a saucepan and saute the garlic and red chillies for 1/2 minute.
- Add the coconut and stir for 1 more minute.
- Cool and grind to a coarse paste with the tamarind and salt using a little water.
- Refrigerate till ready to serve.
Nutrient values (Abbrv) per tbsp
Missed out on our mailers?
Our mailers are now online!
View Mailer Archive
REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.
If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.
Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.