Garlic Chutney

Indian food is incomplete without accompaniments. Pickle, papad, chutney are an important part of the meal. Not just for taste and flavor, but they also help in digestion of food. Ginger, cumin, ajwain, lemon, garlic, when used in chutneys and pickles help in digestion of food. Hand grinding chutney and masala on a grinding stone gives added workout too... सोने पे सुहागा :)

Garlic is said to be good for heart patients, and I am sure you would have seen people suffering from heart diseases imparting 1 or 2 cloves of raw garlic in their daily diet. There are so many added health benefits of garlic.

Garlic chutney is a must in all kitchens. Not just to enjoy as chutney, but also can easily be used in curries and masalas for flavor.

When it comes to making garlic chutney, I can hear my mom's voice saying, "Do not use a blender". Yes, at my mom's, garlic chutney was always made on a grinding stone. Not just because it would be very delicious, but because it was difficult to get rid of garlic smell from the blender jar. Garlic is not offered to God and is not consumed by many people in our family. There was always a specific container to store garlic cloves or garlic chutney so that the flavor of garlic does not fuse with other foods.

Here is how I make garlic chutney :)

15-20 cloves garlic
2-3 tbsp. red chilli powder or 15-20 dry red chillies.
1 tsp. salt
Juice of fresh lime.
1/4 cup oil

Grind all ingredients in a blender or in a mortal and pestle till it turns into a fine paste.

Here is he step-by-step pictorial recipe:

Peel garlic cloves and mash them in a mortal and pestle.

Add 2-3 tbsp. red chilli powder or 15-20 dry red chillies.

Add 1tsp. salt, juice of 1 lime, and 1/4 cup oil.

Grind them well till you obtain a smooth paste or your desired texture.

Serve this fresh chutney with roti or bhakri.

Perfect with wada pav, mix in pav bhaji, great for sev puri and bhel!

Make your fresh chutney today!