Onion Garlic Chutney

Name: Onion Garlic Chutney
Cuisine: American
Ingredients: 15 Cloves Garlic; 5 Pearl Onions (Shallots); 8 Red Bedgi Chillies + 3 Kashmiri Chillies; as needed Tamarind (Size of a Berry); To taste Salt; 1 tbsp Gingely Oil/Sesame Oil; For Tempering:; 1 tbsp Gingely Oil/Sesame Oil; 1/2 tsp Mustard Seeds; 1 Sprig Curry Leaves; 1 pinch Asafoetida/Hing (Pinch)

Rosalyn John @rosalyn_kitchen227

#khana

Try this easy, yummy South Indian style garlic chutney for idli, dosa etc. You will love it.

#khana

Try this easy, yummy South Indian style garlic chutney for idli, dosa etc. You will love it.

Rosalyn John @rosalyn_kitchen227

#khana

Try this easy, yummy South Indian style garlic chutney for idli, dosa etc. You will love it.

#khana

Try this easy, yummy South Indian style garlic chutney for idli, dosa etc. You will love it.

Saved

Ingredients

15 ClovesGarlic
5Pearl Onions (Shallots)
8Red Bedgi Chillies + 3 Kashmiri Chillies
as neededTamarind (Size of a Berry)
To tasteSalt
1 tbspGingely Oil/Sesame Oil
For Tempering:
1 tbspGingely Oil/Sesame Oil
1/2 tspMustard Seeds
1 SprigCurry Leaves
1 pinchAsafoetida/Hing (Pinch)

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Steps

1

Peel and wash the onions and garlic cloves and keep aside.
2

In a small kadai, heat oil and saute onion, garlic and red chillies on medium flame till onion and garlic becomes golden brown.
3

Add salt and tamarind and switch off the flame. Allow it to cool down.
4

Grind to a smooth paste adding required water. Keep aside.
5

For Tempering: Heat oil in a small tadka pan. Add mustard seeds and allow it to crackle. Add asafoetida and curry leaves and pour over the ground chutney.
6

Mix well. Serve with idli, dosa, chapati.
7

This chutney stays good for a week if stored in refrigerator.
8

To make spicy chutney, you may increase the number of red chillies.
9

Tamarind helps to balance the pungent taste of garlic. Do not use more tamarind otherwise chutney will taste tangy.