Ingredients (Serves 2 – 3)
- Sesame oil / nallenna – 2.5 tbsp
Onion – 1/2 small, cubed
Garlic – 1/2 cup (Slice the large garlic cloves for even browning)
Salt – To taste
2. Dried red chilies – 4, soaked in hot water for 20 minutes
Kashmiri chili powder – 1/2 tsp (added to give a nice orange color to the chutney)
For seasoning
3. Mustard seeds – 1/2 tsp
Dry red chilly – 1 – 2, broken
Curry leaves – 4 – 5
Hing / kaya podi – A tiny pinch
Method
1. Heat sesame oil in a cheena chatti/ pan. Add chopped onion little salt and saute until onion turns transparent. Add garlic and cook till golden brown. Remove from the pan and let it cool. Grind to a coarse paste along with salt, soaked red chilies and kashmiri chili powder. Add warm water little by little and blend to a fine paste. Transfer the chutney to a small bowl.
2. Heat the leftover sesame oil. Splutter mustard seeds and fry dry red chilly and curry leaves. Add a tiny pinch of hing and mix well. Add the ground paste to the pan. Taste-check for salt. Cook for 1 – 2 minutes and switch off. Serve with idli/dosa.
Hi Maya,
This Garlic Chutney seems to be delicious and appetizing. Its colour itself tempts me to eat. So, surely will try this recipe and tag you for presenting this yummy chutney recipe. You are doing a great job in your blog. Thanks for sharing this recipe.
Thanks.
Thanks Harini!:)