Type Condiment Variations Dahi chutney, Raita | Place of origin India Main ingredients Yogurt, Garlic | |
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Region or state Maharashtra, Karnataka, Pakistan Similar Garlic, Coconut chutney, Peanut chutney, Vada pav, Yogurt | ||
Spicy garlic chutney red chutney recipe
Garlic chutney, or belluli chutney is made from fresh garlic, dry or fresh coconut, groundnuts and chillies, green or red, latter sometimes in the powder form. It is used for cooking in many Indian (especially Maharashtra, Gujarat, Punjab, Rajasthan and northern Karnataka) and Pakistani homes.
Contents
The dry, powdered variety can be stored in bottles and will last up to four weeks. It is eaten either dry or mixed with curd, buttermilk or vegetable oil. The wet variety is made with fresh grated coconut and is for immediate use. It is often eaten with fresh, hot bhakri (a flat, unleavened roti made from flour of grains such as jowar, bajra, nachni, etc.).
Garlic chutney
Preparation
This chutney is an easy recipe and takes only minutes on medium heat so that the garlic is infused. Those who can go past its pungent odour find the garlic chutney amazing.
