Wednesday, March 06, 2013

Dry Garlic Chutney

My mother used to make dry garlic chutney which we used to relish with congi. This also tastes good with chapathis, dosas and idlis. During long distance train travels, mother used to steam khottige and carry them along with this Dry Garlic Chutney.
Here is the recipe from Jaya V Shenoy cook book 'Oota Upaahaara' that turned out perfect, as good as mother used to make.
Copra(Dried Coconut) - 1/2
Garlic - 2 small whole pods
Red Chillies - 12
Ghee - 1 Tsp
Tamarind - Cherry Size ball
Salt Crystals - 3 Tsp(or salt to taste)

Grate copra.
Break the garlic pod and peel the garlic flakes.
Make small bits out of the tamarind ball.
Heat ghee in a kadai and roast garlic flakes, followed by grated copra and finally the red chillies.
Powder the roasted chillies in the mill, then add the roasted garlic flakes, salt and tamarind and run the mixer further for 30 secs.
Mix in the roasted grated copra and store the chutney in an air tight jar.

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