Garlic chutney recipe
Recipe updated with video    
This garlic chutney is my all time favorite ,which i learnt from my mom. This is a quite popular chutney in Madurai, my home town.  Almost all the household make this,also we can get this in all road side eatery outlets too. Somehow my husband and kids don’t prefer this garlic chutney,since it is bit spicy from the normal one i make. So i don’t make often at home. Few days back when i made dosa for dinner, i thought of making this one for me . I enjoyed this with dosa and my family had dosa with coconut chutney!!

Garlic chutney

  Preparation Time : 10 mins | Cooking Time : 5 Mins |Serves: 2-3

     Shallots | small onion   8-10
     Garlic   8-9 pods
     Red chili  6-7 red chili
     Tamarind   a small gooseberry sized
     Salt  as needed
     Sesame oil  2 tblsp
     Mustard seeds   1/4 tsp
     Curry leaves  few 
Video on how to make Garlic chutney

                            
     

Method:

  • Peel the skin of garlic and shallots .
  • Soak the tamarind in water for 10 minutes.
  • Add the shallots, garlic ,red chili, tamarind and salt into the mixie.
  • Grind this into a fine paste.
  • Transfer it to a bowl.
  • In  a small pan add sesame oil and add the mustard seeds.
  • When it splutters ,switch off the flame and add curry leaves.
  • Add it on the top of the chutney.
  • Serve with dosa or idli.
Garlic chutney

47 COMMENTS

  1. Garlic chutney is looking wow..so many times it happens when our family doesn't like something which we do..so its good to make something exclusively for us once a while 🙂

  2. Thanks fo visiting SHARMI.
    After eating the chutney you will have a garlic smell in mouth ,but trust me, while eating it will taste so nice. Since we add moe sesame oil it will be yummy.Go for it

  3. Love this chutney as well… I too make this way and absolutely love it with idli , dosa, adai yumm.. seriously when I am typing i started to droo. Pictures are class asusual.

  4. Looks very yummy. I am just about to make my Dosa and was looking for a good chutney. This seems perfect. But, I am a bit doubtful if I should fry the onion and garlic or they remain raw? Wont it be very raw if not sauted?

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