Step-by-Step Guide to Prepare Award-winning Onion Garlic Chutney
Hey everyone, it is Jim, welcome to my recipe site. Today, we're going to make a special dish, Step-by-Step Guide to Prepare Any-night-of-the-week Onion Garlic Chutney. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.
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Many things affect the quality of taste from Onion Garlic Chutney, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Onion Garlic Chutney delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook Onion Garlic Chutney using 11 ingredients and 9 steps. Here is how you cook it.
#khana
Try this easy, yummy South Indian style garlic chutney for idli, dosa etc. You will love it.
Ingredients and spices that need to be Take to make Onion Garlic Chutney:
- 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)
Instructions to make Onion Garlic Chutney
- Peel and wash the onions and garlic cloves and keep aside.
- In a small kadai, heat oil and saute onion, garlic and red chillies on medium flame till onion and garlic becomes golden brown.
- Add salt and tamarind and switch off the flame. Allow it to cool down.
- Grind to a smooth paste adding required water. Keep aside.
- 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.
- Mix well. Serve with idli, dosa, chapati.
- This chutney stays good for a week if stored in refrigerator.
- To make spicy chutney, you may increase the number of red chillies.
- Tamarind helps to balance the pungent taste of garlic. Do not use more tamarind otherwise chutney will taste tangy.
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