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Garlic Dry Chutney Recipe

Garlic Dry Chutney is a popular Indian Pickles and Chutneys
Author :
On :
Friday, 15 July, 2016
Category :
Vegetarian Recipe
Course :
Pickles and Chutneys Recipe
Cuisine :
Indian Recipe
Technique :
Roast Recipe
Difficulty :
Servings :
Serves 4
Rated 4 based on 100 votes


  • 1 - dry copra, grated or 1 packet - desiccated Coconut (200 g)
  • 3 - Garlic pods, medium, peeled
  • 15 - Red Chillies
  • Tamarind (a small lump)
  • Salt to taste
  • 1 tbsp - Ghee
  • How to Make Garlic Dry Chutney:

    1. In a thick bottomed kadai, add ghee and roast garlic in a slow flame till it becomes golden in colour.
    2. Add the grated copra/desiccated coconut and red chillies.
    3. Roast it on a low flame till it evenly browns. Keep stirring to avoid burning.
    4. Add tamarind and salt to taste and mix well.
    5. Powder in a mixer. Do not run the mixer for long or else the oil will ooze out (which will not affect the taste in any way).
    6. Let it cool and then store in an air-tight container.
    7. Tastes great with rice and dal.


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