Spicy Garlic Chutney
I learnt this recipe from my mother in law. This chutney is a great treat for spicy lovers. It is the ultimate taste if it is made with a mortar and pestle or an ammikal as they call it in Tamil rather than grinding it in a mixer jar.
- 15 – 20 cloves of garlic
- 50 gm Gingelly oil
- 1 teaspoon of mustard
- 1 of teaspoon of urad dal
- 1 medium size tomato
- 6 dry red chillies
- Curry leaves
- Turmeric powder a pinch
- Salt as needed
Garnishing - we can use Curry leaves for Garnishing
- Grind the tomato and red chilli together in a mixer jar.
- Heat the pan and add 50g of gingelly oil.
- Add mustard and urd dal.
- Once it splutters, add the crushed garlic cloves and curry leaves and salute it for a minute.
- Later pour the tomato and chilli mixture to it.
- Add some salt and let it cook at low flame for a few minutes.
- Once the oil settles on the top garnish it with curry leaves.
- It goes well with idly and dosa.
Hot and spicy chutney is ready!
Tips / variations:
- This chutney requires a little bit of extra amount of oil, so that the mixture gets cooked well.
- I use gingelly oil as it is good for health.
- It can stay for 3 or 4 days without refrigerating.
Garlic is an excellent source of vitamin B6 and vitamin C. It helps blood flow, lowers cholesterol, and stops heart disease.
Gingelly oil is another name for sesame oil. It lowers blood pressure and increases antioxidant status in hypertensive patients.