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Garlic Chili Chutney - Dry
Bhavna
Print Recipe
Prep Time
10
minutes
mins
Cook Time
5
minutes
mins
Total Time
15
minutes
mins
Ingredients
9-10
large cloves Garlic
3
tablespoons
Peanuts
3
tablespoons
Desiccated coconut
2-3
teaspoons
Kashmiri red chili powder
½
tsp
Tamarind paste can be added - optional
Salt to taste
Instructions
Roughly slice the garlic cloves. If your garlic cloves smaller in size, you can just smash it.
Take that into a pan and dry roast on medium heat.
Keep stirring and roasting for about 1-2 minutes or till they turn slightly brown in color. Remove it to a plate.
In the same pan, take peanuts and dry roast them similarly.
Roast them till they are light brown in color and remove it to the same plate.
Now turn off the stove and add dry coconut. The remaining heat is enough to roast the coconut.
Keep stirring and roasting till it is nicely golden brown.
Dump that into the plate and let it cool down completely.
Once cooled, take that into the grinder.
Add Kashmiri red chili powder, tamarind paste and salt.
Grind it into a coarse damp powder. NO need to add any water.
Remove it to a bowl.