Dry Garlic Chutney (Konkani Cuisine)

Recipe by
Total Time:
15-30 minutes
Serves: 3
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Easy

Take a look at more Pickles-Chutneys Recipes. You may also want to try Dudhi (Bottlegourd) Peel Chutney, Banana Chutney, Sweet and Sour Ginger Sambal , Sambal Belacan

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  • 2 tsp - ghee
  • 1 - copra (dried coconut)
  • 2 -3 - garlic pods (30 cloves)
  • 1 tbsp - tamarind pulp (marble size) or thick tamarind paste
  • 25 - dried red chillies
  • 1.5 tsp - salt (or to taste)

How to Make Dry Garlic Chutney (Konkani Cuisine)

  • Grate copra and keep aside.
  • Peel garlic cloves.
  • Chop tamarind pulp finely (or 1 tbsp thick tamarind paste).
  • In a frying pan, heat ghee.
  • First roast separately garlic cloves, then grated copra and finally roast red chillies till colour changes and is fragrant on a medium heat.
  • Powder red chillies first, then garlic cloves, salt, tamarind paste and grated copra together in a mixer.
  • Mix all the powders well and store in a dry bottle or airtight container.
  • Recipe Courtesy: Niya's World