Roasted Garlic Chutney

I’m not sure whether you noticed… we are meeting after a small gap. We were away for a week for a short trip, came back, Jose went back to work and I continued holidaying for one more week ;)

Now that I seemed to appreciate my daily dose of running errands, I think I’ve reached the diminishing margin of utility for holidaying, sigh!!

Anyways, coming to this recipe… by now you should be knowing my love for Chutney/Chammanthi recipes.This recipe was a welcome change from the regular chutney recipes. I loved the flavour of roasted garlic in this, it’s not very sharp or over the top, but you will not miss it. It goes well with Rice and also Idli / Dosa.

Thanks to my friend Sinsen for sharing this wonderful recipe with me :)

Here is the recipe..

Heat oil in a pan and add the chopped garlic pieces. When it starts changing colour, add pottukadala. When garlic and pottu kadala is golden brown, add dried red chilli and fry for a min. Remove from fire and let it cool. Grind the cooled roasted ingredients to a fine paste…

Step 1 - Roasted Garlic Chutney
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Add coconut, tamarind, salt and water to this and grind again, till everything is mixed well…

Step 2 - Roasted Garlic Chammanthi
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You can see the other Chutney / Chammanthi recipes below:

Thenga Chammanthi

Tomato Coconut Chutney

Pacha Manga ( Raw Mango) Chammanthi

Red Coconut Chutney

Roasted Cashew and Mango Chammanthi

Dried Prawns Chammanthi

Garlic Chammanthi
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Roasted Garlic Chutney

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Course: Side Dish
Cuisine: Indian, South Indian
Servings: 2 -3
Author: Maria Jose Martin

Ingredients

  • 1 cup Coconut
  • 5 big pieces Garlic (chopped)
  • 1/2 tsp Pottu kadala (roast gram dal)
  • 2-3 Dry red chilli (I used 2 big ones)
  • Gooseberry size Tamarind (refer notes)
  • 3 tbsp Water
  • Salt
  • Oil (I used sunflower oil)

Instructions

  • Heat oil in a pan and add the chopped garlic pieces. When it starts changing colour, add pottukadala. When garlic and pottu kadala is golden brown, add dried red chilli and fry for a min. Remove from fire and let it cool.
  • Grind the cooled roasted ingredients to a fine paste. Add coconut, tamarind, salt and water to this and grind again, till everything is mixed well.
  • Serve with Dosa, idly or Rice

Notes

The qty of tamarind depends on it’s strength. Do a taste test first and add accordingly. Also be careful while adding salt, since tamarind may contain salt sometimes.
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  • Hi Maria,
    I have been fortunate to have known your blog and tons of thanks to you for trying and sharing the best recipes. I tried your chicken tikka recipe and it turned out awesome.Thanks again. I just had a query..can I use green or yellow capsicum if red is not available as mentioned in your recipe? My family fell in love with the dish….so keep up the good work…All the very best to your team.
    Sumita

    • Hi Sumita,

      Thanks a ton for your kind words, appreciate it very much :)

      I dont think it’s a good idea to use other colour peppers for this recipe. However I havnet tried it yet, so it’s just my guess.

      Thanks again for your wishes.

      Cheers
      Maria

  • Thanks will try the garlic chutney.whenever I am in a flap about what to cook,I check your site.I tell my friends who are out of touch with Kerala of this authentic wonderful site – recipes that turn out great for the inexperienced chef

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