81) GARLIC CHUTNEY

GARLIC CHUTNEY

A KONKANI SIDE DISH

Ingredients:

     1)    Coconut – ½

     2)    Hot dry red chilies – 8 Nos.

     3)    Tamarind – 10 gm.

     4)    Garlic – 1 pod

     5)    Ghee (clarified butter) – 2 teaspoons

     6)    Salt – 1 teaspoons

To Make:

          Grate the coconut. Peel the garlic cloves. Set a small pan on the stove. Pour in the ghee. Tip in the garlic cloves and roast on low heat. As soon as the garlic turns golden brown, throw in the chilies and stir for 30 seconds. Switch off the heat.

          Now put all the ingredients, including the contents of the pan into a food processor and grind to fine powder. Your dry garlic chutney is now ready to serve. If you prefer thick wet garlic chutney, add half a glass of water while grinding and make a fine paste.

          Serve with dosas, idlis, uthappams, rice, porridge, baked potatoes and steamed or baked cassava roots.

Note:

Garlic chutney tastes incredibly delightful when ground in a hand operated wet grinder.