Garlic Dry Chutney

Recipe by
Total Time:
30-45 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Roast Recipe
Difficulty: Easy

Take a look at more Pickles-Chutneys Recipes. You may also want to try Sambal Belacan , Prawn Chutney, Kohlrabi Kimchi, Chettinad Thengai Chutney

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Ingredients

  • 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

  • In a thick bottomed kadai, add ghee and roast garlic in a slow flame till it becomes golden in colour.
  • Add the grated copra/desiccated coconut and red chillies.
  • Roast it on a low flame till it evenly browns. Keep stirring to avoid burning.
  • Add tamarind and salt to taste and mix well.
  • 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).
  • Let it cool and then store in an air-tight container.
  • Tastes great with rice and dal.

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