Dry garlic chutney

Ingredients:

• Garlic big: 10-12 flacks
• Fresh coconut: half cup
• White Sesame seed: 2 table spoon
• Peanut: 2 tablespoon
• Cumin seed: 1 teaspoon
• Dry red chilli: 6-8 no.
• Coriander: 2 tablespoon
• Tamarind: 1 teaspoon
• Salt: 1 teaspoon
•  Asafoetida: 1 pinch

Preparation:

1. Scrap coconut, Keep aside.

Method:

1. Dry roast scrap coconut till light brown colour comes. Keep aside.
2. Dry roast peanuts till brown colour starts to come, let it cool. Remove the skin of peanuts, keep aside.
3. Dry roast sesame seed till it starts to puff. Keep aside.
4. Put oil in a wok, when oil starts to smoke, add asafoetida, chilli and garlic, Fry till light brown in colour, keep aside.
5. Put all ingredients into grinding jar and grind well, dry garlic chutney is ready to serve, Store into a glass jar for a week or two.

Serving style:

1. You can serve directly as dry chutney, or add little amount of ghee/ olive oil, mix with your finger, It goes very well with vada-pav, dosa, hot rice with ghee.

    Dry garlic chutney by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.