Friday, 17 April 2009

Garlic Chutney

In old days this chutney was made using traditional manual chutney maker. If you are up for little manual labour go for it. Chutney will taste even better.

When you crush garlic in blender, be gentle. Garlic has lot of oil and when it is being crushed it leaves lot of oil and which will make ur chutney wet and sticky and not dry. We are trying to make dry garlic chutney.

Garlic: 8-10 big cloves
Red chili powder: 2 tbs
Coriander powder: 1.5 tbs
Cumin powder: 1.5 tbs
Or Dhana jeera powder: 3 tbs
Salt to taste

If you are doing it manually, take garlic clove in the manual chutney maker and start crushing garlic into paste. Slowly add masala and salt and crush everything together. There is not water in this chutney. While you are crushing, be careful otherwise garlic and masala will start flying out of the chutney maker.

Using blender: Take garlic cloves in blender and on low speed crush garlic just enough to crush it all. Add masala and crush again on low speed. Take care oil doesn't leave too much from garlic.

Garlic chutney is ready. As there is no water in this chutney this chutney can be stored for upto a week.

To use garlic chutney in chaat, dilute it with water and liquisize it and goes very well with ragda pettis, sev puri, etc.

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