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.
Tried this recipe? Let others know by…mentioning @mariasmenu or tagging #mariasmenu
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