We got a bunch of fresh garlic from hubby's friend Mr.Raynor. Thanks to him I generously added the fresh garlic in many of our dishes:)
|I served this spicy garlic chutney with adai.|
Ingredients:Garlic - 1
dry red chilly - 4
cumin - 1/4 tsp
tamarind - gooseberry size
salt - to taste (1/2 tsp)
To temper:mustard - 1/2 tsp
sesame oil - 1 tbsp
hing / asafoetida - a pinch
curry leaf - few
Method:Heat one drop of oil in a wok. Fry the red chillies and grind everything under ingredients. Don't add any water. Grind as finely as possible.
Now heat the wok again with 1 tbsp sesame oil and let the mustard crackle. Cover the vessel to prevent the mustard jumping all over the kitchen:)
Add the curry leaves, hing and immediately switch off.
Mix the chutney paste to this tempering.
Raw garlic chutney is ready!
Serving suggestions:Serve as side dish with idly, dosa,chapati, adai or curd rice.
If it is very spicy, add a few drops of sesame oil while serving.
This medicinal chutney helps in digestion and cholesterol control.
To control the garlicky breadth, chew 1/4 tsp fennel seeds after meals (again good for digestion and reduces water weight).